Boursin Mashed Potatoes (Creamy, Garlic‑Herb)

Think of these Boursin Mashed Potatoes like a cold-weather safety blanket—creamy, steady, and wonderfully forgiving. When the kitchen is buzzing, this mash stays silky, letting you focus on everything else. Oh, and did I mention the incredible flavor?!

If you’ve ever ended up with gluey potatoes, you’re not alone. Years ago in culinary school, I learned the fix: dry the potatoes for 3–4 minutes (the more moisture you remove, the more you can add back in the form of flavor – cream, butter, etc.), and use a potato ricer!

This version is gentle and garlicky, not loud. The Boursin seasons, while the russet potatoes give you that cloud‑light texture everyone goes back for. And because I show you two easy warm‑hold methods, you can make them ahead and still serve them at that perfect, just‑made moment.

Let’s get into it!

Recipe Ingredients

You’ll need the following ingredients to make these Boursin Mashed Potatoes:

Ingredient Notes & Substitutions

The ingredients to make these mashed potatoes are easy to find at any grocery store.

Here are a few ingredient notes:

Let’s Make It Together: STEP BY STEP

1. Peel the potatoes and cut them into uniform large chunks.

2. Add them to a pot and cover with 1-2 inches of cold water and season generously with kosher salt.

3. While the potatoes are cooking, heat the cream, butter, salt and pepper in a small saucepan over low heat.

4. Finely slice chives and set them aside.

5. When the butter is melted, remove from the heat and add the Boursin.

6. Right before adding the cream mixture to the potatoes, whisk the Boursin so that it is well-combined.

7. When the potatoes are tender and cooked through, drain them in a colander.

8. Place the potatoes back into the pot and return it to medium-low heat to dry out the potatoes.

9. Pass the potatoes through a ricer or food mill for the best texture.

10. Pour the Boursin cream mixture into the potatoes.

11. Stir until the potatoes have absorbed all of the liquid.

How to Keep Mashed Potatoes Warm (Best Methods)

Double-Boiler (up to 2 hours): Set a heat-safe bowl over barely simmering water (the bowl shouldn’t touch the water). Cover tightly with plastic wrap and keep on low. You can occasionally turn off the heat if the water is boiling too vigorously. The tight seal causes condensation to form on the plastic wrap, which drips back down into the potatoes, keeping them from drying out the way they would in the oven (moist heat vs. dry heat).

Slow Cooker (up to 2 hours): Transfer to a warmed slow cooker set to Warm. Cover and stir every 30–45 minutes, refreshing with a splash of hot cream and additional butter as needed.

*Safety note: Keep the mash above 140°F / 60°C while holding.

Serving Suggestions

• These potatoes adore anything cozy, roasty, or saucy. Try them with Cast Iron Skillet Pork Chops with Cranberry Gastrique (that sweet-tart sauce loves garlicky mash).
• Keep it classic with Skillet Chicken with Mushrooms and Caramelized Onions—those pan juices are made for a big swoop of potatoes.
• If fish is on the menu, Roasted Salmon and Butternut Squash with Herb Crumble brings bright, herby crunch against the creamy mash.
• Planning a full spread? Bookmark The Best Mustard Mashed Potatoes for next time—its warm-hold tips work here, too. For more inspiration, browse the Side Dishes hub and, when you want another potato showstopper, Ultimate Classic Potatoes Anna.
  

Make-Ahead & Reheating

1–2 days ahead: Make the recipe as written, cool quickly, cover, and refrigerate.
Reheat gently:

• Stovetop: Low heat, covered; stir in hot cream until silky again.
  
• Oven: Covered at 300°F / 150°C for 20–30 minutes, stir once.
  
• Slow cooker: Warm on Low until hot, then switch to Warm.
  Always finish with a splash of hot cream and taste for salt/pepper right before serving.

Real life: Day-of is the silkiest and has the best texture, but the make-ahead version is excellent with the hot-cream refresh.

Storage

• STORAGE:  Store these potatoes in an airtight container in the refrigerator for up to 4 days. Follow instructions above for reheating.
  
• FREEZING: Although you can freeze these mashed potatoes in an airtight container for up to 6 months, it is important to note that the texture will be different because of the dairy. To defrost, place them in the refrigerator overnight to thaw.

Frequently Asked Questions

The Recipe

Boursin Mashed Potatoes

By Natalie Marble

Ultra‑creamy Boursin Mashed Potatoes with russets, 1½ cups warm cream, and garlic‑herb Boursin. Foolproof texture tips + the best way to keep them warm.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American

Servings 6 servings

Ingredients

  

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• ▢ 3 lbs Russet potatoes (peeled, cut into large chunks)
• ▢ 2 tablespoons kosher salt (for potato cooking water)
• ▢ 8 tablespoons unsalted butter
• ▢ 1 1/2 cups heavy cream
• ▢ 1 package Boursin Garlic & Fine Herbs (5.2oz)
• ▢ 1 1/2 teaspoons kosher salt
• ▢ 1 teaspoon black pepper
• ▢ 2 tablespoons fresh chives (finely chopped)

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Instructions

 

• Peel the potatoes and cut them into large chunks and add to a large pot. Cover the potatoes with water an inch above the potatoes and add 2 tablespoons of kosher salt. Bring to a boil and cook until tender.
• Heat cream & butter: While the potatoes are cooking,heat the cream, butter, 1 1/2 tsp kosher salt, and 1 tsp black pepper until hot and the butter has melted. Turn off the heat and add the Boursin cheese. Set aside.
• Dry potatoes: Drain the potatoes, add them back to the pot, and return to medium-low heat, stirring occasionally, until edges turn white/fluffy and steam subsides, 3–4 minutes.
• Rice: Remove the potatoes from the heat and pass them through a potato ricer or food mill into a large bowl.
• Combine: Whisk the Boursin into the hot cream until smooth, then pour over riced potatoes, and gently stir to fully combine. *Note: it may look like too much cream mixture to start, but the potatoes will set up after everything is fully incorporated.
• Finish: Transfer to a serving bowl; top with chives and serve.

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Notes

• Cut the potatoes into large chunks.  Although the potatoes will cook faster if you cut them into smaller pieces, they also become more waterlogged, which makes the step of drying them out, more cumbersome.
• If you choose to substitute Yukon Gold potatoes, you may need to use slightly less cream, as they tend to have a more dense, but creamy texture.
• DO NOT use a food processor, hand mixer, or stand mixer to mash the potatoes, as these overwork the starches and cause the resulting texture to be gluey and unpleasant.  Use a potato ricer, food mill, or hand masher only.
• After you’ve incorporated all of the cream mixture into the potatoes, they will continue to thicken as they set up.

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