Description
This creamy Boursin mashed potatoes recipe elevates classic mashed potatoes with a rich and flavorful twist by incorporating Boursin Garlic and Fine Herbs cheese. Cooked gently in chicken broth and mashed with butter and seasonings, these potatoes are smooth, herbaceous, and perfect as a comforting side dish for any meal.
Ingredients
Scale
Ingredients
- 6 cups chicken broth (or water)
- 3 pounds russet potatoes (cut into 1 inch cubes, skins on or off)
- ½ cup unsalted butter
- 5.3 ounces Boursin Garlic and Fine Herbs Cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon chopped fresh chives (optional garnish)
Instructions
- Boil Broth: In a large stock pot over the stove, bring the 6 cups of chicken broth to a rolling boil to prepare for cooking the potatoes.
- Cook Potatoes: Add the cubed potatoes to the boiling broth and cook for approximately 15 minutes, or until the potatoes are tender when pierced with a fork.
- Reserve Broth: Remove ½ cup of the potato cooking broth and set it aside for mashing.
- Drain and Combine: Drain the remaining broth from the pot, then return the potatoes to the pot or transfer to a large mixing bowl. Add the reserved ½ cup broth, unsalted butter, Boursin cheese, salt, and black pepper.
- Mash Potatoes: Using a handheld potato masher or an electric hand mixer, mash the potatoes until smooth and creamy, blending in all the ingredients evenly.
- Serve and Garnish: Transfer the mashed potatoes to a serving bowl and optionally garnish with freshly chopped chives for a pop of color and fresh flavor.
Notes
- Using chicken broth instead of water adds extra flavor to the potatoes.
- You can leave the potato skins on for added texture and nutrients or peel them off for a smoother mash.
- Adjust the seasoning to taste by adding more salt or pepper if needed.
- The Boursin cheese melts into the potatoes adding a creamy, herby richness.
- For a dairy-free option, substitute butter and Boursin with suitable alternatives, though the flavor profile will change.
