Description
This Creamy Boursin Mashed Potatoes recipe delivers rich, buttery mashed potatoes infused with the flavorful herbs and garlic of Boursin cheese. Made with simple ingredients and cooked in chicken broth for extra taste, these mashed potatoes are smooth, creamy, and perfect for a comforting side dish.
Ingredients
Scale
Main Ingredients
- 6 cups chicken broth (or water)
- 3 pounds russet potatoes (cut into 1 inch cubes – skins on or off, your choice)
- ½ cup unsalted butter
- 5.3 ounce Boursin Garlic and Fine Herbs Cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
Optional Garnish
- 1 tablespoon chopped fresh chives
Instructions
- Boil the Broth: Bring the chicken broth to a boil in a large stock pot over medium-high heat to prepare for cooking the potatoes.
- Cook Potatoes: Add the cubed potatoes to the boiling chicken broth and cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- Reserve Broth: Remove ½ cup of the chicken broth from the pot and set it aside to incorporate later into the mash for creaminess.
- Drain and Combine: Drain the potatoes from the broth, then return them to the pot or transfer to a large mixing bowl. Add the reserved ½ cup chicken broth, unsalted butter, Boursin Garlic and Fine Herbs cheese, salt, and pepper to the potatoes.
- Mash the Potatoes: Use a handheld potato masher or an electric hand mixer to mash everything together until smooth, creamy, and well combined.
- Serve: Transfer the creamy mashed potatoes to a serving bowl and optionally garnish with chopped fresh chives for a pop of color and fresh herbal flavor.
Notes
- You can use water in place of chicken broth, but broth adds extra flavor to the potatoes.
- Leave the potato skins on or off depending on your texture preference.
- Use a hand mixer for lighter, fluffier mashed potatoes or a masher for a chunkier texture.
- The Boursin cheese adds both saltiness and herbaceous flavor, so adjust salt as needed.
- For a richer flavor, warm the butter slightly before adding.
- This recipe pairs beautifully with roasted meats and steamed vegetables.
