These Boursin mashed potatoesare the fluffiest, creamiest mashed potatoes of all time. They're made with Yukon gold potatoes blended with garlic herb Boursin cheese and parmesan.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Servings: 10servings
Calories: 235kcal
Ingredients
2.5lbsyukon gold potatoes
5.2ouncesgarlic herb boursin cheese
6tablespoonsbutterplus more for topping if desired
1/2cupmilk
1/2cupparmesan
1teaspoonsalt
1teaspoonpepper
Garnish (optional)
chopped chives
Instructions
Chop the potatoes into 2 inch cubes (see note.) Add the potatoes to a large pot and cover with water. Place the pot on the stove and bring to a simmer.
Boil the potatoes for 14-18 minutes, until they are fork tender. Then drain the potatoes and return to the pot.
Add Boursin, butter, milk, parmesan, salt and pepper and mash with a potato masher until they reach the desired consistency.OR, for a smooth consistency use an electric mixer on low until everything is just combined and the potatoes are smooth.
Garnish the top with extra melted butter and chopped chives.
Notes
Sizes of yellow potatoes can vary, so I like to chop mine into 2 inch cubes so that they cook more quickly. You don't have to chop them, especially if they are small, but if they are bigger this will greatly speed up the time it takes to cook them to tender. Just make sure to keep the pieces uniform in size so they cook evenly.