Why You’ll Love This Recipe
I love this recipe because it is incredibly creamy and full of rich, herb-infused flavor. The Boursin cheese eliminates the need for multiple seasonings, making the recipe both simple and impressive. I also appreciate how well these mashed potatoes complement everything from roasted meats to holiday dinners, making them suitable for both casual and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Yukon Gold or Russet potatoes, peeled and cut into chunks
- Boursin Garlic & Fine Herbs cheese
- unsalted butter
- heavy cream or whole milk
- salt
- black pepper
- garlic powder (optional)
- chopped fresh chives
- chopped fresh parsley
Directions
- I place the potatoes in a large pot and cover them with cold salted water.
- I bring the water to a boil and cook the potatoes until they are fork-tender.
- I drain the potatoes well and return them to the warm pot for a minute to remove any excess moisture.
- I add the butter, Boursin cheese, and warm heavy cream or milk to the potatoes.
- I mash everything together until the potatoes are smooth and creamy.
- I season with salt, black pepper, and garlic powder if I want additional garlic flavor.
- I stir until the cheese is fully melted and evenly incorporated.
- I fold in the fresh chives and parsley.
- I serve the mashed potatoes warm with an extra pat of butter or additional herbs if desired.
Servings and Timing
I usually prepare this recipe in about 35 minutes.
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
I sometimes mix shredded Parmesan cheese into the potatoes for an even richer flavor. When I want extra texture, I leave a few potato chunks instead of mashing them completely. I also enjoy adding roasted garlic, crispy bacon, or caramelized onions for additional depth. For a lighter version, I replace the heavy cream with whole milk or half-and-half.
Storage/Reheating
I store leftover Boursin Mashed Potatoes in an airtight container in the refrigerator for up to 4 days. When I reheat them, I warm them gently on the stovetop or in the microwave, adding a splash of milk or cream to restore their creamy consistency. I stir occasionally while reheating to ensure they heat evenly. I can also freeze the mashed potatoes for up to 2 months and thaw them overnight in the refrigerator before reheating.
FAQs
Can I use another flavor of Boursin cheese?
Yes. I enjoy experimenting with different Boursin varieties, although Garlic & Fine Herbs remains my favorite for this recipe.
Which potatoes work best for this recipe?
I prefer Yukon Gold potatoes because they create naturally creamy mashed potatoes, but Russet potatoes also produce a light and fluffy texture.
Can I make Boursin Mashed Potatoes ahead of time?
Yes. I often prepare them a day ahead and gently reheat them with a little extra milk or cream before serving.
Can I make this recipe without heavy cream?
Yes. I substitute whole milk or half-and-half for a slightly lighter version while still maintaining a creamy texture.
What dishes pair well with Boursin Mashed Potatoes?
I enjoy serving them with roasted chicken, beef tenderloin, steak, pork chops, baked ham, turkey, or roasted vegetables.
Conclusion
I always enjoy making Boursin Mashed Potatoes because they are creamy, flavorful, and incredibly easy to prepare. The rich garlic and herb cheese adds a gourmet touch that elevates traditional mashed potatoes into a memorable side dish. Whether I make them for a holiday feast or a simple family dinner, they always become one of the most requested recipes at my table.
PrintBoursin Mashed Potatoes
Southern Instant Pot Collard Greens are a comforting side dish with tender greens cooked in a smoky, savory broth in a fraction of the traditional time. Perfect for weeknight dinners or holiday meals, they pair beautifully with classic Southern favorites.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Pressure Cook
- Cuisine: Southern
- Diet: Halal
Ingredients
- 2 lbs collard greens, washed, trimmed, and chopped
- 6 slices bacon, chopped, or 1 cup diced smoked turkey
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 cups chicken broth
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 2 tbsp butter
- 1 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper
Instructions
- Set the Instant Pot to the sauté function and cook the bacon until crispy, or lightly brown the smoked turkey if using.
- Add the diced onion and cook until softened, about 4 to 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth, apple cider vinegar, and brown sugar, stirring to combine.
- Add the chopped collard greens, pressing them down gently as they begin to wilt.
- Season with smoked paprika, salt, black pepper, and crushed red pepper flakes if using. Add the butter.
- Secure the lid, set the Instant Pot to High Pressure, and cook for 25 minutes.
- Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
- Stir the greens well and serve warm with some of the flavorful cooking broth.
Notes
- Use smoked ham hocks for a traditional Southern flavor.
- For a vegetarian version, substitute vegetable broth, omit the meat, and add a little liquid smoke.
- Add sliced smoked sausage for a heartier dish.
- Increase the crushed red pepper flakes for extra heat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months and thaw overnight before reheating.
- Add a splash of broth when reheating to keep the greens moist.
Nutrition
- Serving Size: 1 serving
- Calories: 170 kcal
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 20 mg
