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These Boursin Mashed Potatoes are moist, creamy, and perfectly seasoned. This is exactly what you were looking for to elevate your mashed potatoes. Congrats on finding your secret ingredient!
Here are some tasty entrees to serve with your potatoes: Lemon Pepper Glazed Salmon, Jamaican Oxtails, Crispy Southern Fried Chicken, Southern Pot Roast, Root Beer Braised Short-Ribs, and Grilled Lamb Chops.
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Mashed potatoes are a classic American comfort food for good, delicious reasons. However, depending on your household, you may have only been introduced to boxed, fast food, or homemade mashed potatoes.
I grew up with the latter two and knew that when I got older, I would have mastered mashed potatoes.
This recipe is one of those steps to mastery. Most recipes call for russet potatoes, but I love the creamy texture of Yukon gold potatoes, also known as yellow potatoes. They have less starch and a buttery flavor that classic russet potatoes do not have, so you need less liquid to create a silky-smooth potato.
For my recipe, I use yukon gold potatoes, rosemary, boursin cheese, kosher salt, white pepper, and half and half to make the ultimate mashed potatoes in under 30 minutes. Then it's up to you what you'll serve it with, but I hope gravy is included.
If gravy is not included you should serve this with my finger-licking salisbury steak recipe!
What is Boursin cheese made of?
Boursin cheese is a gournay cheese from France. It is a soft and spreadable delicacy celebrated for its creamy consistency and subtly sweet taste.
Boursin cheese comes in various flavors, including garlic and herb, shallot and chives, basil and chives, and caramelized onion, offering versatility.
Gournay cheese was named after the brand created by François Boursin in 1957, who introduced this exquisite cheese to the world. Its creaminess helps recipes or serves as a sophisticated dip for vegetables and chips, making it a favored choice. With a taste and texture closely resembling cream cheese, Boursin cheese adds a touch of gourmet elegance to any dish.
Key Ingredients
Here are the ingredients you'll need to make crowd-pleasing mashed potatoes.
Yukon Gold Potatoes
These yellow potatoes produce creamier mashed potatoes because they contain less starch than the traditional russet potatoes.
Half and Half
I love the blend of milk and cream. It has a better flavor and adds a nice creamy texture.
Boursin Cheese
Boursin cheese has a soft and creamy texture similar to cream cheese and comes in several options. My go-to is the garlic herb boursin cheese, but I've also used cracked pepper, shallot, and chives cheese to make these potatoes, alfredo pasta sauce, and pizza.
Salt and Pepper
I love cooking with kosher salt because the large flakes allow me to use less salt than traditional table salt. I also use white pepper to prevent our potatoes from having large flakes of black pepper.
How to Make Boursin Mashed Potatoes
Like most mashed potato recipes, this one is straightforward. However, I will teach you one chef technique to make your mashed potatoes smooth and creamy.
Turn the heat to high. Add the potatoes, rosemary, and one tablespoon of salt to a large pot, cover with cold water, and bring to a boil.
Skim off any foam.
Cook for 20 minutes, until the potatoes are fork tender. Drain and place the potatoes back in the pot over low heat.
Add 1 ½ teaspoons of salt, white pepper, half-and-half, boursin cheese, and butter and mash with a potato masher until small lumps remain.
Whip the potatoes with a whisk until super creamy and light. Taste and adjust the seasoning with salt and pepper.
Serve immediately and garnish with chopped chives or parsley. I like to serve them with my smothered turkey wings or turkey necks.
Storing Mashed Potatoes
Potatoes can be made two days in advance if you keep them in an airtight container in the fridge. Reheat over medium heat with 1-2 tablespoons of milk or half and half, stirring occasionally to keep from sticking.
I do not recommend you freeze leftover mashed potatoes.
Pro Recipe Substitutions, Tips & Tricks
Here are the best practices, techniques, substitutes, and flavor builders for excellent boursin mashed potatoes.
- To avoid mushy potatoes, mash them immediately after cooking instead of letting them cool. You can use russets instead of yukon gold, but avoid using red potatoes.
- For preparation, soak peeled and chopped potatoes in cold water to reduce starchiness and prevent them from turning brown. Clean potatoes under running water.
- For mashed potatoes without visible black pepper flakes, use white pepper instead.
- To avoid watery mashed potatoes, ensure all water is cooked off. If they're too runny, simmer them on low heat for 1-2 minutes to thicken them.
- You can use heavy cream or whatever milk of choice instead of half and half. My go-to would be evaporated milk or heavy cream.
- If you cannot find boursin cheese, sub in sour cream or cream cheese with a few chopped cloves of garlic and fresh chives mixed into your mashed potatoes.
FAQs
Here are the top questions readers have about making the best-mashed potatoes possible.
What adds flavor to mashed potatoes?
I prefer to add an herb like bay leaf, rosemary, or thyme to my water while the potatoes boil. For excellent flavor, you can cook them in chicken stock or use a scoop of Better than Bouillon chicken. Add more salt, pepper, garlic powder & heavy cream, or melted butter until you reach your desired flavor.
How do you thicken whipped potatoes?
To thicken runny whipped potatoes, simmer them on low heat to evaporate excess moisture or add grated cheese or cream cheese for both thickness and a creamy flavor. Add them slowly or half the amount to ensure the perfect consistency and taste.
Why do whipped potatoes get gummy?
Whipped potatoes become gummy when overmixed or mashed too vigorously. This process breaks down the starch cells, releasing starch into the mixture and creating a sticky texture. High-starch potatoes like Russets are particularly prone to this issue. A food processor or blender can also contribute to the problem by further breaking down the starch cells.
Are whipped potatoes the same as mashed potatoes?
Whipped and mashed potatoes are similar dishes that differ mainly in texture and preparation. Mashed potatoes are made by mashing boiled potatoes to a desired consistency, often chunky or smooth, with added ingredients like milk and butter for flavor. Whipped potatoes, however, are beaten more vigorously, usually with an electric mixer, to create a lighter, airier texture. The key distinction lies in the mixing method and the resulting texture, with whipped potatoes being fluffier due to the incorporation of more air.
What do you eat with Boursin?
Boursin cheese is versatile and can enhance a variety of dishes. Its creamy texture makes it an excellent spread for crackers, breads, and raw vegetables. It can also add depth to meals by stuffing in meats, melting into pasta sauces, or dolloped on baked or scalloped potatoes.
Boursin enriches breakfast dishes like omelets and scrambled eggs with its rich flavor and can elevate sandwiches, wraps, and salads. Additionally, it serves as a sophisticated topping for canapés and grilled vegetables, offering a simple yet elegant way to incorporate gourmet flavors into everyday cooking and entertaining.
More Side Dish Recipes
Here are a few more side dishes you can serve year-round.
- Southern Green Beans
- Baked Beans
- Corn Maque Choux
- Jasmine Coconut Rice
- Brown Sugar Roasted Carrots
- Crispy Brussels Sprouts
- Air-Fried Plantains
- Collard Greens
Before You Begin
To begin, here are the steps I follow to get organized.
Step 1: Read the recipe once before making it and prepping all the ingredients.
Step 2: Follow the recipe and get ready for tasty mashed potatoes.
As you savor the creamy, yummy flavor of Boursin mashed potatoes, let this dish not just be a recipe you follow but a culinary journey that transforms the ordinary into extraordinary. It proves that the most straightforward additions sometimes create the most memorable meals. Bon appétit!
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📖 Recipe
Boursin Mashed Potatoes
Ingredients
- 6 medium Yukon potatoes washed, peeled, chopped medium
- 1 sprig rosemary
- 1 ½ tablespoons kosher salt
- 1 ½ teaspoons white pepper
- ¾ cup half and half
- 5.2 oz. Boursin garlic & fine herbs cheese
- 4 tablespoons unsalted butter sliced in tablespoons
Instructions
- Add all the potatoes, rosemary and one tablespoon of salt in a large pot, cover with cold water, and bring to a boil, over high heat, skimming off any foam. Cook for 20 minutes, until the potatoes are fork tender. Drain, discard rosemary sprig and place the potatoes back in the pot over low heat.
- Add 1 ½ teaspoons of salt, white pepper, half-and-half, boursin cheese, and butter and mash with a potato masher until small lumps remain. Use a whisk to whip the potatoes until super creamy and light. Taste and adjust the seasoning with salt and pepper. Serve immediately and garnish with chopped chives or parsley.
Notes
- To avoid mushy potatoes, mash them immediately after cooking instead of letting them cool. You can use russets instead of yukon gold, but avoid using red potatoes.
- For preparation, soak peeled and chopped potatoes in cold water to reduce starchiness and prevent them from turning brown. Clean potatoes under running water.
- For mashed potatoes without visible black pepper flakes, use white pepper instead.
- To avoid watery mashed potatoes, ensure all water is cooked off. If they're too runny, simmer them on low heat for 1-2 minutes to thicken them.
- You can use heavy cream or whatever milk of choice instead of half and half. My go-to would be evaporated milk or heavy cream.
- Boursin cheese can be found by the specialty cheese section in most grocery stores. If you cannot find boursin cheese, sub in sour cream or cream cheese with a few chopped cloves of garlic and fresh chives mixed into your mashed potatoes.
Greg Davis says
This is the best mashed potatoes recipe you’ll ever need. Make these exactly as Kenneth instructs and you hear sounds coming out of you that would shock your mama.