Boursin Whipped Potatoes Recipe

Prep and cook

Peel (optional) and cut the potatoes into uniform 1 1/2–2 inch chunks so they cook evenly. Place cut potatoes into a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a rolling boil over high heat, then reduce to a medium simmer and cook until potatoes are very tender when pierced with a fork, about 15–20 minutes depending on size.

Drain and steam-dry

Drain the potatoes in a colander for 1–2 minutes, then return them to the warm pot off the heat. Let them sit, covered, for 1–2 minutes to allow excess moisture to evaporate (steam-dry). This prevents watery mashed potatoes.

Warm dairy

While the potatoes are cooking, combine the milk, butter, and heavy cream in a small saucepan and warm over low heat until butter is melted and mixture is hot but not boiling (about 3–4 minutes). Warming the dairy prevents shocking the potatoes and keeps the texture smooth.

Add Boursin

Crumble the 6 oz Boursin into a heatproof bowl. When the warmed milk/butter mixture is ready, pour about half of it over the Boursin and stir until it forms a smooth, slightly loose cheese emulsion. Reserve the rest of the warmed dairy to adjust consistency later.

Whip potatoes with Boursin

Transfer the drained, steam-dried potatoes to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Use a potato ricer or masher for a slightly chunkier result, or for the silkiest texture use the stand mixer on low speed. Add the Boursin-cheese emulsion to the potatoes and begin whipping/mashing until combined. Add the remaining warmed dairy in small increments until you reach a light, whipped consistency—be careful not to overwork if using a mixer (stop once potatoes are smooth and fluffy).

Adjust seasoning

Taste and add freshly ground black pepper and up to 1/2 teaspoon finishing salt as needed (Boursin contains salt, so add sparingly). Mix in 1 tablespoon of the sliced chives, reserving the rest for garnish.

Transfer the whipped potatoes to a warmed serving bowl. Dot the top with remaining 1 tablespoon butter if desired and sprinkle the remaining chives over the top. Finish with a light crack of black pepper and a pinch of flaky finishing salt. Serve immediately while warm.

Make-ahead and reheat: If making ahead, cool rapidly, cover, and refrigerate up to 24 hours. Reheat gently in a low oven (300°F / 150°C) covered, or rewarm in a saucepan over low heat, stirring and adding a splash of warmed milk or cream to restore the whipped texture.