Super Simple Creamy Boursin Mashed Potatoes
These super simple Boursin mashed potatoes are buttery, creamy, garlicky and packed with flavor from one of my favorite shortcut ingredients. Yukon Gold potatoes and Boursin cheese do most of the work, while reserved potato water keeps everything light and fluffy.
Equipment
- Potato Masher
Ingredients
- 2½-3 lbs Yukon Gold potatoes peeled and quartered
- 1 teaspoon Kosher salt for cooking water
- Cold water as needed
- 4 tablespoons Salted butter
- 1 5.3-ounce wheel Boursin cheese (or 2 if you want it more boursin-y tasting!)
- ½ cup Milk warmed or room temperature
- ½ teaspoon Kosher salt plus more to taste
- Freshly cracked black pepper
Instructions
- Add the peeled and quartered Yukon Gold potatoes to a large pot and cover completely with cold water.
- Add 1 teaspoon kosher salt and place the pot over high heat.
- Bring to a boil and cook until the potatoes are completely fork-tender.
- Before draining, reserve about 1 cup of the potato cooking water. Drain the potatoes thoroughly and set aside.
- Return the empty pot to the stove and add the salted butter, milk and Boursin cheese. Stir until warmed and beginning to melt together.
- Return the potatoes to the pot and mash gently with a potato masher until creamy, being careful not to overwork them.
- Stir in the reserved potato cooking water about ¼ cup at a time until the mashed potatoes are light, creamy and fluffy. No need to use it all.
- Season with the remaining ½ teaspoon kosher salt, or more to taste, and freshly cracked black pepper.
- Serve immediately while warm and creamy.
Notes
One puck of boursin will do the trick here but if you want a stronger, more robust flavor, add 2 wheels of boursin!