These Boursin Mashed Potatoes are unbelievably creamy thanks to one simple trick: the potatoes simmer directly in milk and cream before being mashed with buttery Garlic & Fine Herbs Boursin. Rich, fluffy, and packed with flavor, they're the kind of side dish that steals the spotlight from the main course.
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If you think you've had great mashed potatoes before, give these Boursin Mashed Potatoes a try. Instead of boiling the potatoes in water, they gently simmer in milk and cream, soaking up rich flavor from the very beginning. Finish them with buttery Garlic & Fine Herbs Boursin, and you've got unbelievably creamy mashed potatoes with almost no extra effort.
Whether they're sitting next to a holiday turkey, Sunday pot roast, or Tuesday night's meatloaf, these are the mashed potatoes people remember. Rich, fluffy, packed with garlic and herb flavor, and worthy of every second helping.
Why You'll Love These Boursin Mashed Potatoes
- Simmered in milk and cream: Instead of water, the potatoes cook directly in dairy for incredible flavor and an ultra-creamy texture.
- Boursin does the heavy lifting: Garlic, herbs, and rich creaminess all come from one simple ingredient.
- Perfectly fluffy every time: A potato ricer creates light, silky mashed potatoes without overworking them.
- Easy enough for weeknights: Fancy enough for Thanksgiving, Christmas, and every holiday in between.
- Comfort food at its best: Rich, buttery mashed potatoes that pair beautifully with just about any main dish.
What You'll Need & Why
- Yukon Gold Potatoes: Naturally buttery and perfect for light, fluffy mashed potatoes.
- Whole Milk + Heavy Cream: The potatoes simmer directly in the dairy, creating incredible richness and a silky texture.
- Fresh Thyme: Gently infuses the milk and cream with subtle herb flavor while the potatoes cook.
- Butter + Garlic & Herb Boursin: The secret to rich, creamy mashed potatoes with plenty of garlic and herb flavor.
- Kosher Salt + Black Pepper: Simple seasonings that bring everything together.
The Recipe Rundown
- Simmer the potatoes: Cook the potatoes directly in the milk, cream, and fresh thyme until they're fork-tender. This infuses every bite with rich flavor from the very beginning.
- Reserve the cooking liquid: Drain the potatoes, saving some of the infused milk and cream. Remove the thyme sprigs.
- Mash until silky: Pass the potatoes through a potato ricer (or mash by hand), then stir in the butter and Garlic & Herb Boursin until smooth and creamy.
- Adjust the consistency: Add the reserved cooking liquid a little at a time until the mashed potatoes are perfectly light and silky. Season with salt and pepper to taste.
- Serve and enjoy: Transfer to a serving bowl and serve warm alongside your favorite comfort food dinners or holiday favorites.
Swaps & Variations
These Boursin Mashed Potatoes are easy to customize with a few simple swaps, whether you're using what's already in your kitchen or putting your own spin on them.
- Boursin flavors: Garlic & Fine Herbs is my favorite, but Shallot & Chive or Black Truffle are delicious if you want to change things up.
- Try a different potato: Yukon Golds are my first choice, but russets will give you a lighter, fluffier mash.
- Boost the garlic: Stir in roasted garlic for an even richer garlic flavor.
- Finish with fresh herbs: Chives, parsley, or a little extra thyme add a fresh pop of color and flavor.
- Make them even cheesier: Fold in freshly grated Parmesan or white cheddar for an extra decadent side dish.
Tips For The Best Boursin Mashed Potatoes
A few simple tips will help you make rich, silky Boursin Mashed Potatoes every single time.
- Use a potato ricer: It creates incredibly light, fluffy mashed potatoes without overworking the potatoes.
- Simmer, don't boil: Gently cooking the potatoes in milk and cream lets them absorb flavor while keeping the dairy from scorching.
- Use a heavy-bottomed pot: A Dutch oven or heavy saucepan heats evenly and helps prevent the dairy from sticking or burning.
- Season as you go: Potatoes need plenty of salt, so taste before serving and adjust as needed.
- Mash while hot: Warm potatoes mash more easily and create the smoothest, creamiest texture.
- Adjust the consistency: Stir in the reserved cooking liquid a little at a time until the potatoes are exactly how you like them.
Boursin Mashed Potatoes Recipe
Equipment
- dutch oven
- potato ricer
Ingredients
- 4 lbs Yukon Gold potatoes, peeled and cut into same-sized chunks
- 2 cups whole milk
- 2 cups heavy cream
- 2-3 sprigs thyme
- 8 oz butter, softened
- 1 round Garlic and Herb Boursin, softened
- 1 teaspoon kosher salt, or more to taste
- 1 teaspoon fresh ground black pepper, or more to taste
Instructions
- Add potatoes to a heavy-bottomed pot along with cream, milk, and thyme sprigs. Cook on medium heat, maintaining a simmer until tender, about 30 minutes.
- Once potatoes are tender, strain and reserve any excess cream/milk. Remove thyme sprigs.
- Carefully, push potatoes through a ricer or hand mash. Add butter and Boursin cheese. Incorporate reserved cream/milk to desired consistency. Salt and pepper to your taste.
- Enjoy!
Nutrition
Storage & Reheating
Boursin Mashed Potatoes reheat beautifully if you treat them with a little extra love. Here’s how to keep them silky, creamy, and just as dreamy the next day:
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm gently on the stovetop with a splash of milk or cream until smooth and creamy, or cover and reheat in a 300°F oven until heated through.
- Freeze: Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then reheat gently with a splash of milk or cream to bring the potatoes back to their silky texture.
You Asked, I Answered
Can I make these ahead of time?
Yes! They're perfect for holidays. Make them 1–2 days ahead, then gently reheat with a splash of warm milk or cream until silky and smooth.
Can I use a food processor?
I wouldn't. A potato ricer or hand masher gives you the lightest, creamiest texture, while a food processor can quickly turn mashed potatoes gummy.
Other Easy Side Dishes You'll Love
If you're looking for another easy side dish, here are a few more reader favorites.
- Creamy Parmesan Polenta: Rich, buttery, and unbelievably creamy—the perfect side for pot roast, short ribs, or roasted chicken.
- Baked Three Cheese Mac and Cheese: Three melty cheeses, a homemade cheese sauce, and a buttery golden topping make this the ultimate comfort food side.
- Cheesy Baked Cauliflower: Roasted cauliflower folded into a rich homemade cheese sauce and baked until golden and bubbly.
- Buttered Noodles: Simple, buttery, and finished with fresh lemon for an easy side dish the whole family loves.
- Roasted Green Beans: A quick roasted vegetable side that pairs beautifully with everything from weeknight dinners to holiday meals.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
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