Boursin Mashed Potatoes Recipe

Prep and cut

Peel the potatoes (optional for Yukon Gold; recommended for russets). Cut into even 1- to 1.5-inch cubes so they cook uniformly.

Place the cut potatoes in a large pot and cover with cold water by about 1 inch (use approximately 1.6 L / 1600 ml). Add 1 tablespoon kosher salt.

Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender and easily pierced with a fork, about 12–18 minutes depending on size.

Drain potatoes thoroughly in a colander for 1–2 minutes to remove excess water. Return drained potatoes to the pot off heat for 1 minute to let residual moisture evaporate.

While the potatoes are cooking, warm the milk, butter and sour cream in a small saucepan over low heat just until butter melts and mixture is warm (do not boil). This helps the potatoes absorb the dairy and keeps them hot.

Crumble or spoon the Boursin cheese into a medium heatproof bowl.

Using a potato masher or potato ricer, mash the hot potatoes to your preferred texture (for very smooth results, push potatoes through a ricer back into the pot; for a slightly rustic texture, use a masher).

Pour the warm milk/butter/sour cream mixture over the mashed potatoes, then add the Boursin cheese. Stir gently with a wooden spoon or silicone spatula until the cheese is fully melted and incorporated and the mixture is smooth and creamy, about 1–2 minutes. If needed, return the pot to the lowest heat and stir until warm—do not overheat.

Season with freshly ground black pepper (about 1 tsp) and taste. Add salt to taste if needed (Boursin is salty, so start light).

Transfer the mashed potatoes to a serving bowl. If you like, drizzle 1 tablespoon melted butter over the top for gloss and extra richness.

Sprinkle the finely chopped chives over the top. Adjust seasoning and serve immediately while hot.