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Ingredients
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Potatoes
Dairy & Flavoring
Seasoning & Finish
Method
Potatoes
- 1
Prepare and cook potatoes
Peel the Yukon Gold potatoes and cut into 1½-inch even chunks. Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon coarse salt. Bring to a vigorous simmer over high heat, then reduce to maintain a gentle boil. Cook until potatoes are very tender and fall apart when poked with a fork, about 15–18 minutes.
- 2
Dairy & Flavoring
- 3
Warm dairy
While the potatoes cook, combine the whole milk, heavy cream, and unsalted butter in a small saucepan and warm over low heat until the butter is melted and the mixture is hot but not boiling (about 3–5 minutes). Warming the dairy prevents the potatoes from cooling and becoming gluey when mixed.
- 4
Whip potatoes with cheeses
Transfer the drained, slightly steamy potatoes to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Using a potato masher, ricer, or the mixer on low, break the potatoes until mostly smooth. Pour in the warmed milk/cream/butter mixture in a steady stream while continuing to mix on low. Add the Boursin cheese (4 oz) and softened cream cheese (2 oz). Increase the mixer to medium-low and whip just until smooth and airy, about 30–45 seconds. Avoid overmixing which can make potatoes gluey.
Seasoning & Finish
- 5
Adjust seasoning
Taste the whipped potatoes and season with freshly ground black pepper (about 1 teaspoon) and fine sea salt to taste. If the potatoes seem too thick, stir in up to 2 tablespoons additional warm cream or milk, 1 tablespoon at a time, until you reach the desired consistency.
- 6
Serve
Transfer the Boursin cheese whipped potatoes to a warmed serving dish. Garnish with chopped chives (about 2 tablespoons) if using. Serve immediately while hot. Leftovers can be reheated gently over low heat with a splash of cream to restore creaminess.