Description
Creamy Boursin Mashed Potatoes are a flavorful twist on the classic side dish, combining tender russet potatoes with rich Boursin Garlic and Fine Herbs cheese for a smooth, herby, and buttery mash. Perfect for a comforting meal accompaniment, this recipe uses chicken broth to boil the potatoes, enhancing their flavor while keeping the texture light and creamy.
Ingredients
Scale
Potatoes and Broth
- 6 cups chicken broth (or water)
- 3 pounds russet potatoes (cut into 1 inch cubes – skins on or off, your choice)
Mix-ins and Seasoning
- ½ cup unsalted butter
- 5.3 ounce Boursin Garlic and Fine Herbs Cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon chopped fresh chives (optional garnish)
Instructions
- Boil the broth: Bring the chicken broth to a boil in a large stock pot over medium-high heat to prepare for cooking the potatoes.
- Cook the potatoes: Once the broth is boiling, add the cubed potatoes and cook them for about 15 minutes, or until the potatoes are fork tender and easily pierced.
- Reserve broth: Remove ½ cup of the chicken broth from the pot and set it aside for mashing, while draining the remaining liquid from the potatoes.
- Combine ingredients: Return the drained potatoes to the pot or transfer to a large mixing bowl. Add the reserved ½ cup chicken broth, unsalted butter, Boursin cheese, salt, and black pepper.
- Mash the potatoes: Use a handheld potato masher or an electric hand mixer to mash everything together until smooth and creamy, adjusting texture as desired.
- Garnish and serve: Transfer the mashed potatoes to a serving bowl. Optionally, garnish with chopped fresh chives for a pop of color and extra flavor, then serve warm.
Notes
- For a richer flavor, use chicken broth instead of water.
- Leaving the skins on the potatoes adds texture and nutrients, but peeling is preferred for a creamier mash.
- Adjust salt and pepper to taste, especially if your broth is salted.
- Boursin cheese adds a distinct garlic and herb taste, but you can substitute with cream cheese and additional herbs if needed.
- If mashed potatoes become too thick, add a little more reserved broth or milk to reach desired consistency.
