Whipped Boursin Potato Recipe

Make Boursin-style cheese

In a medium bowl, combine the softened cream cheese and crème fraîche (or sour cream). Use a fork or small whisk to create a smooth base.

Add the minced garlic, chopped chives, parsley, dill, lemon zest, salt, black pepper and optional garlic powder. Stir thoroughly until evenly distributed and the mixture is creamy and homogeneous.

Taste and adjust seasoning as needed. Cover and refrigerate while you prepare the potatoes (allows flavors to meld).

Prepare potatoes

Scrub the Yukon Gold potatoes and cut any large ones so pieces are roughly the same size (about 1.5–2 inches). Place potatoes in a large pot and add cold water to cover by 1 inch. Add 1/2 teaspoon salt to the water.

Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are very tender and a fork slides through easily, about 15–20 minutes depending on size.

Drain and steam-dry

Drain the potatoes in a colander and return them to the hot pot off the heat. Let them sit for 1–2 minutes to steam-dry excess moisture.

Whip potatoes

Warm the milk and butter together in a small saucepan until butter is melted and mixture is hot but not boiling (or microwave briefly). Using a ricer or potato masher, pass the potatoes into a large bowl or keep them in the pot and mash until smooth. Pour in the warm milk-butter mixture gradually while whipping with a handheld electric mixer on low-medium speed (or vigorously by hand with a wooden spoon) until light and fluffy. Do not overwork to avoid gluey texture.

Fold in 3/4 of the prepared Boursin-style cheese into the whipped potatoes until fully incorporated and creamy. Reserve the remaining Boursin for topping. Season with 1 teaspoon salt (adjust to taste) and 1 teaspoon freshly ground black pepper. Stir in the 2 tablespoons finely snipped chives.

Finish and serve

Transfer the whipped Boursin potatoes to a warm serving bowl. Dollop the reserved Boursin cheese over the top and swirl slightly for presentation. Sprinkle the remaining chives and optional chopped parsley over the potatoes. Serve immediately.

Make-ahead/reheat tip: To reheat, place in an ovenproof dish, add a splash of milk, cover with foil and bake at 350°F (175°C) until warmed through, about 20–25 minutes, stirring once for even heat.