Description
Make ultra-creamy, flavorful mashed potatoes using Boursin Garlic & Fine Herbs cheese. This recipe is quick enough for a weeknight but rich enough for any holiday meal.
Ingredients
Scale
- 3 lbs Yukon Gold potatoes, peeled and quartered
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 8 ounces Boursin Garlic & Fine Herbs cheese, softened
- 4 ounces cream cheese, softened
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Place the peeled and quartered potatoes in a large pot and cover them with cold, salted water.
- Bring the water to a boil over high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15 to 20 minutes.
- Drain the potatoes completely in a colander and return them to the hot, empty pot. Let them sit for 2 minutes to allow excess moisture to evaporate.
- While the potatoes dry, heat the milk and butter in a small saucepan until the butter is melted and the milk is warm. Do not boil.
- Mash the potatoes thoroughly using a potato masher or ricer until smooth.
- Add the softened Boursin cheese and cream cheese to the mashed potatoes. Mix until just combined.
- Gradually pour in the warm milk and butter mixture while continuing to mix until you reach your desired creamy consistency.
- Stir in the salt and pepper. Taste and adjust seasoning as needed. Serve immediately.
Notes
- For the creamiest texture, use a potato ricer instead of a standard masher.
- If you prefer a thinner consistency, add a splash more warm milk.
- This recipe works well as a steakhouse style potato side dish for special dinners.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Stovetop Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3
- Sodium: 550
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 34
- Fiber: 3
- Protein: 7
- Cholesterol: 75