Boursin Mashed Potatoes
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.
Ingredients
- 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)
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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