Boursin Mashed Potatoes
Boursin Mashed Potatoes have delicious garlic and herb flavor in the creamiest mashed potatoes ever. A perfect accompaniment for your main dish, Boursin potatoes can be made hours in advance and reheated to make dinner prep easier.
- 2 lbs Yukon gold potatoes peeled and cut into ~2-inch uniform pieces
- 1 Tbsp unsalted butter
- 1 clove garlic minced
- ¼ cup heavy cream
- ½ cup milk
- 1 (5.2 oz) pkg Boursin Garlic and Fine Herbs Gournay cheese
- ½ tsp kosher salt
- 1 pinch fresh cracked pepper
- 1 Tbsp chopped Italian flat-leaf parsley
- 1 Tbsp finely chopped fresh basil leaves
- 1 Tbsp fresh chopped chives
Put the potatoes in a pot and cover with cold water. Bring to a simmer on high heat.
Once potatoes are at a simmer, reduce heat to medium-high and simmer 10-15 minutes until just fork tender. Drain well.
While potatoes are cooking, melt the butter in a small saucepan over medium heat. Add the garlic and cook gently for 1 minute. Remove from the heat and set aside.
Pass the potatoes through a potato ricer back into the pot. Alternatively, put the potatoes back in the pot and mash with a potato masher.
To the potatoes, add the garlic-butter mixture, cream, milk, Boursin, salt, and pepper, and stir (allow time for the Boursin to melt in between stirs). Taste for seasoning.
If desired, transfer to a bake dish or small casserole.
Keep warm until ready to serve, or potatoes can be allowed to cool and reheated (either way, keep covered with foil).
Top with the herbs when ready to serve.
Calories: 421kcal (21%) | Carbohydrates: 43g (14%) | Protein: 9g (18%) | Fat: 25g (38%) | Saturated Fat: 16g (100%) | Monounsaturated Fat: 1g | Cholesterol: 66mg (22%) | Sodium: 389mg (17%) | Potassium: 1018mg (29%) | Fiber: 5g (21%) | Sugar: 3g (3%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
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