There’s something about a bowl of mashed potatoes that just feels like comfort. Soft, buttery, and creamy the kind of side dish that somehow steals the show from whatever’s next to it. But today, we’re taking classic mashed potatoes up a notch with one simple upgrade: Boursin cheese.

If you’ve never tried Boursin, it’s a soft, spreadable cheese that’s loaded with creamy, garlicky flavor and speckled with herbs. It melts beautifully into warm potatoes, creating the dreamiest mashed potatoes.

These Boursin Mashed Potatoes come together in under 30 minutes and are perfect for holidays, Sunday dinners, or any night you want something a little extra cozy.

Why You’ll Love This Recipe

• Easy but elevated: One ingredient transforms your mashed potatoes from simple to restaurant worthy, Boursin.
• Ultra creamy: The cheese melts right in, giving you the silkiest, most flavorful texture.
• Versatile: Pairs beautifully with roasted chicken, steak, turkey, or even just a big green salad for a cozy weeknight meal.

Make It Your Own

• Stir in a whole head of roasted garlic for extra depth.
• Use half cream and half milk for a richer mash.
• Swap Boursin flavors depending on the season, the Shallot & Chive version is amazing for spring!

Storage Tip

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to bring them back to life, they’ll be just as creamy as day one.

Creamy Boursin Mashed Potatoes

Yield: 6-8

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

• 2-3 lbs potatoes (Yukon Golds are best for this)
• 6 tbsps butter
• ¾ cup warm milk or half-and-half
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
• 1/2 cup grated cheddar or Gruyere (optional)
• Salt and pepper
• Fresh chives or parsley (optional)

Instructions

1. Peel and cube your potatoes, then add them to a large pot of cold salted water. Bring to a boil and cook until fork tender, about 15–20 minutes.
2. Drain well, then return the potatoes to the warm pot. Let them sit for a minute or two to steam off any extra moisture. Add butter, Boursin, additional cheese if using and half of your warm milk. Mash until smooth and creamy, adding more milk as needed to reach your desired texture.
3. Taste and season with herbs (optional), salt and pepper. Finish with a sprinkle of chives or parsley and a pat of butter on top. Enjoy!