These super easy Boursin cheese mashed potatoes are the most delicious and perfect side dish for nearly any meal. The potatoes are mashed with creamy Boursin cheese and topped with crispy shallots and chives. They are a perfect addition to any dinner and will quickly become your favorite side dish.
The Boursin cheese and crispy shallots are what set these potatoes apart from the average mashed potato recipe. The added flavors really bring these mashed potatoes to a whole new level and I'm guessing you won't have many leftovers.
These would be perfect served as a side to a dinner for any special occasion.
If you are looking for other side dish recipes, try one of these: Honey Sriracha Brussels Sprouts, Cheesy Hasselback Sweet Potatoes or Pear, Blue Cheese and Toasted Walnut Salad.
Jump to:
Why You Will Love These
- They are creamy. Boursin cheese is a soft, creamy, flavored cheese that is similar to cream cheese. Adding it to the warm potatoes allows it to melt and creates a velvety, smooth and creamy dish of potatoes.
- The shallots. Adding crispy shallots to the top of these potatoes is a surprising addition that you may not have known your mashed potatoes needed. They add the perfect flavor and texture!
- They are easy! The hardest part of this recipe is peeling the potatoes. The rest is quite simple. You should be able to whip up this super impressive and easy recipe in about 30 minutes.
Ingredients Needed
Here are notes about some of the ingredients needed to make these Boursin potatoes. All ingredients can be found at your local grocery store or an online retailer, like Amazon.
- Butter: Salted or unsalted butter would work just fine.
- Olive oil
- Shallots
- Potatoes: The type of potatoes I prefer to use are peeled Russet potatoes but you could use peeled Yukon Gold potatoes too. You will need 3 pounds of potatoes.
- Heavy whipping cream: Half and half or whole milk would also work. Heavy cream will give you a richer flavor and creamier texture. It's best to allow this to come to room temperature so it doesn't cool your potatoes down too much. Alternatively, you could warm it in the microwave for about 30 seconds.
- Boursin cheese: For this recipe, I recommend the shallot and chive flavor, but I think you'd be safe with any of the Boursin cheese flavors because they are all great!
- Chives
- Salt and black pepper
Step by Step Instructions
Here is how to make this Boursin mashed potatoes recipe. Find the full ingredient list and instructions in the recipe card below.
Prepare the Shallots
STEP 1: In a medium frying pan, heat the butter and oil over medium heat until the butter is melted.
STEP 2: Add the shallots to the frying pan and cook for 3-4 minutes or until the shallots are golden brown. Transfer to a paper towel lined plate and set aside. They will crisp up as they cool.
For the Potatoes
STEP 1: Cut the peeled potatoes into large chunks and place in a large pot.
STEP 2: Cover potatoes with cold water and heat over high heat until boiling.
STEP 3: Once boiling, reduce the heat to medium-low and simmer for 10 minutes or until the potatoes are tender when pierced with a sharp knife.
STEP 4: Drain potatoes and transfer them to a large bowl.
STEP 5: Add the heavy whipping cream, Boursin cheese, butter, salt, and pepper.
STEP 6: With a potato masher or hand mixer, mash potatoes until desired consistency and then give them a stir until all ingredients are fully incorporated.
STEP 7: Top with crispy shallots, chives and a dollop of butter, if desired. Serve immediately!
Expert Tips
Here are some tips for making the best creamy boursin mashed potatoes.
- Make the crispy shallots up to 2 hours ahead.
- For extra smooth potatoes, use a hand or stand mixer to beat the potatoes until they are fully mashed.
- Use a kitchen shears to snip the fresh chives on top of the mashed potatoes.
- For extra smooth potatoes, use a potato ricer instead of mashing them.
- Top with a generous sprinkle of coarsley ground black pepper for even more delicious flavor.
Storing and Freezing
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave until heated through.
Freezing is not recommended.
FAQ
Boursin cheese is a creamy mild, soft cheese that comes wrapped in foil in a cute little box and can be found in most grocery stores. It's great melted into or onto things and also delicious spread on crackers or bread. It's so good!
The best potatoes to use for mashed potatoes is typically Russet potatoes or Yukon Golds. These are going to give the smooth, creamy texture that is perfect for mashed potatoes. You can mash other potato varieties, like red potoates, but the consistency will be a bit different.
Yes. Prepare these potatoes up to two days in advance. Store covered tightly in an oven safe dish. When ready to serve, cover with aluminum foil and heat in a 350° F oven for 20-30 minutes or until heated through.
Other Recipes to Try
You may find that you have leftover heavy whipping cream after making these potatoes. If you are looking for a way to use it up, try one of these recipes:
Don't forget to leave a star rating below! This helps both me and other readers! Follow along on Instagram, Pinterest and Facebook and subscribe to my newsletter so you never miss what Hey, Snickerdoodle is up to!
Recipe
Boursin Mashed Potatoes
Ingredients
For the Crispy Shallots:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 Shallots, thinly sliced
For the Potatoes:
- 3 pounds Russet potatoes, peeled
- ⅔ cup heavy whipping cream
- 5.2 ounce package Boursin Shallot & Chive Gournay Cheese
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons chives, finely chopped
Instructions
For the Crispy Shallots:
- Melt the butter with the olive oil in a small skillet over medium heat.1 tablespoon butter, 1 tablespoon olive oil, 2 Shallots, thinly sliced
- Add the shallots and saute until golden brown, about 8-10 minutes. Transfer to a paper towel lined plate to drain. Set aside while you prepare the potatoes.
For the Potatoes:
- Cut potatoes into large chunks and place in a stock pot. Fill with enough water to fully cover the potatoes.3 pounds Russet potatoes, peeled
- Place the stock pot over high heat and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes or until the potatoes are tender when pierced with a sharp knife.
- Drain the potatoes and transfer to a medium sized bowl.
- Add the whipping cream, Boursin cheese, butter, salt and pepper. Using a potato masher, mash to desired consistency. Alternatively, you could beat with a mixer on low speed.⅔ cup heavy whipping cream, 5.2 ounce package Boursin Shallot & Chive Gournay Cheese, 2 tablespoons butter, 1 teaspoon salt, ½ teaspoon pepper
- Top with crispy shallots and chives.2 tablespoons chives, finely chopped
Leave a Reply