Description
These creamy Boursin Mashed Potatoes are a delightful twist on a classic side dish, blending buttery Yukon gold potatoes with savory Boursin cheese for an irresistible flavor that elevates any meal.
Ingredients
Scale
- 3 pounds Yukon gold potatoes or baby potatoes
- 1 tablespoon salt (for boiling water)
- ½ cup unsalted butter
- ½ cup whole milk (warmed)
- ½ cup heavy cream (warmed)
- 1 package (5.2 ounces) Boursin cheese, garlic and fine herbs flavor
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Prepare and boil chunked potatoes in salted water until fork-tender.
- Drain potatoes and let them steam off excess moisture.
- Mash potatoes until smooth, then add butter, warmed milk, and cream.
- Crumble in Boursin cheese, stirring gently until well combined.
- Season with salt and black pepper, then garnish with fresh herbs.
Notes
Store leftovers in an airtight container for up to three days.
For a dairy-free version, substitute butter and cream with olive oil and coconut cream.
Reheat gently on the stovetop or microwave, adding milk as necessary.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg