Creamy Boursin Garlic Mashed Potatoes

Get ready to elevate your mashed potatoes with this simple, flavorful recipe for Boursin Mashed Potatoes. Creamy, cheesy, and full of herb-forward taste, these mashers can be made on the stove or in an Instant Pot. They’re ideal for weeknight dinners, holiday gatherings, or any time you want a comforting, impressive side. The garlic-and-herb Boursin melts into the potatoes for a silky texture and savory finish.

Creamy mashed potatoes garnished with fresh chopped chives in a white bowl. A gold and white spoon is dipped in the potatoes.

Why you’ll love these mashed potatoes

Adding Boursin cheese to mashed potatoes is a quick flavor shortcut that delivers big results. This recipe is hands-off, uses just a few ingredients, and produces rich, velvety potatoes with aromatic herb and garlic notes. It’s an easy way to turn classic mashed potatoes into a crowd-pleasing side.

Creamy and indulgent: Boursin melts into the potatoes for a luxuriously smooth texture.
Simple to prepare: With just a handful of ingredients and basic steps, it’s approachable for everyday cooking or special meals.
Full of flavor: The herby, garlicky profile of Boursin elevates ordinary mashed potatoes into something memorable.

Twelve potatoes arranged in three rows, accompanied by a box of Boursin cheese, a container of chicken base, and a stick of unsalted butter on a wooden surface.

Ingredients

Below are the best ingredients for this recipe, what each contributes, and substitution options. Exact measurements are listed in the recipe card further down.

Chicken broth – Cooking the potatoes in broth instead of plain water infuses them with extra savory flavor. If you don’t have broth, water will work, or use vegetable broth to keep the dish vegetarian.
Russet potatoes – High-starch russets give light, fluffy mashed potatoes. You can peel them or leave the skins on depending on the texture you prefer.
Unsalted butter – Unsalted butter lets you control the final salt level, since broth and Boursin already add sodium. If you use salted butter, reduce added salt slightly.
Boursin cheese – A soft, herbed cheese that adds both creaminess and aromatic flavor. Garlic & Fine Herbs is a great choice here, but any Boursin variety you like will work.
Salt and black pepper – To season to taste.

Instructions

Step-by-step photos are included in the original post to help guide you. The directions below will get you to smooth, flavorful Boursin mashed potatoes.

cubed potatoes in a red bowl with a stick of butter and a round of herbed cheese on top

Mashed potatoes in a red and white bowl on a speckled countertop. The texture appears creamy and smooth

Cook the potatoes. In a large pot, bring 6 cups chicken broth (or water) to a boil. Add 3 pounds of russet potatoes cut into 1-inch cubes (skins on or off) and cook for about 15 minutes, or until fork tender. Before draining, reserve ½ cup of the cooking liquid, then drain the potatoes and return them to the pot or a large bowl.
Season and enrich. Add ½ cup unsalted butter, a 5.3-ounce round of Boursin (Garlic & Fine Herbs recommended), 1 teaspoon salt, 1 teaspoon black pepper, and the reserved ½ cup broth to the hot potatoes.
Mash to finish. Mash with a potato masher or an electric hand mixer until smooth and fluffy. Taste and adjust salt and pepper if needed. Serve immediately, garnished with chopped fresh chives if desired.

Make-ahead tip: Keep prepared potatoes warm in a Crock-Pot on the warm setting for up to 4 hours. Stir in 1/4 cup chicken broth or milk before serving if they need loosening.

A white bowl filled with creamy mashed potatoes garnished with fresh green chives. A golden spoon rests in the dish.

How to make them in an Instant Pot

For a pressure-cooker method, follow these steps:

Place the cubed potatoes in the Instant Pot and cover with chicken broth.
Secure the lid, set to sealing, and cook on high pressure for 8 minutes.
Quick-release the pressure, open the lid, and reserve ½ cup of the cooking liquid.
Drain the remaining liquid, then return the potatoes to the pot with the reserved ½ cup broth, butter, Boursin, salt, and pepper.
Mash until smooth and serve.

What to serve them with

These creamy Boursin mashed potatoes pair beautifully with a wide range of mains: pork chops, meatloaf, roasted or smoked turkey, chicken dishes, beef roasts, and pork loin. They’re a natural fit for holiday spreads or comforting weeknight dinners.

Meatloaf: Classic bacon-wrapped or slow-cooked styles.
Meatballs: Serve with saucy meatballs for a hearty plate.
Chicken: Any roasted, grilled, or sauced chicken pairs well.
Turkey: Ideal alongside carved turkey for holiday meals.
Beef: Rich beef entrees like prime rib or roast beef balance nicely.
Pork: Pork loin, chops, or other pork mains complement the potatoes.

If you happen to have leftovers, consider using them creatively—leftover mashed potatoes can be repurposed into new dishes or reheated as described below.

Creamy Boursin Mashed Potatoes

Elevate ordinary mashed potatoes with herb-forward Boursin for a rich, creamy side dish that’s simple to make and crowd-pleasing.

Recipe Details

Servings: 6 | Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes

Ingredients

6 cups chicken broth, or water
3 pounds russet potatoes, cut into 1-inch cubes (skins on or off)
½ cup unsalted butter
5.3 ounces Boursin Garlic & Fine Herbs cheese
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon chopped fresh chives, optional garnish

Instructions

Bring the chicken broth to a boil in a large stockpot.
Add the cubed potatoes and cook for about 15 minutes, until fork-tender.
Reserve ½ cup of the cooking broth, then drain the potatoes.
Return the potatoes to the pot or a large bowl with the reserved broth, butter, Boursin, salt, and pepper.
Mash with a potato masher or electric mixer until smooth and fluffy. Garnish with chives and serve.

Notes

Servings: This recipe serves 6–8 as a side. Plan roughly ½ pound of potatoes per person.
Peel or not: Leaving skins on adds texture; peeling yields a perfectly smooth mash—both work well.
Vegetarian option: Use vegetable broth instead of chicken broth.
Gluten-free: The recipe is naturally gluten free; ensure your broth or bouillon is labeled gluten free if needed.
Storage: Store leftovers in an airtight container in the refrigerator for up to 6 days.
Microwave reheating: Heat a single portion for 1 minute, stir in 1–2 tablespoons milk or cream, then heat another minute.
Oven reheating: Put potatoes in an oven-safe dish, cover with foil, and warm at 350°F for 15–20 minutes. Stir in 2–4 tablespoons milk or cream before serving.

Nutrition Facts (per serving)

More side dish recipes

Looking for additional side dish ideas for holidays or weeknights? Try sweet potato casserole, creamed corn, green beans with bacon and blue cheese, or smashed broccoli to round out your menu.