Creamy Boursin Mashed Potatoes Recipe

2 ½ pounds Russet potatoes (washed, peeled, and cut into 1 ½ inch cubes)

1 tablespoon salt (for the potato boiling water)

4 tablespoons unsalted butter (softened)

5.2 ounces Boursin cheese (one whole package, any flavor)

1 - 1½ cups heavy whipping cream (warmed, about 1 minute in the microwave will do)

Salt and pepper (to taste)

Fresh herbs (optional, like chives or parsley)

PREP: Wash and peel and potatoes, and cut them into 1 ½ inch cubes. Rinse potato chunks with cold water until the water runs clear.
BOIL: Add potatoes to a large pot with 1 tablespoon of salt and cover with water by about 2 inches. Bring up to a boil and cook for about 15 minutes until fork tender. Drain potatoes and rinse with hot water.
MASH: Mash the potatoes through a potato ricer while still warm, and add them back to the pot. You can also do this with a potato masher if you want a chunkier mashed potato.
MIX: Add in butter, Boursin, and warm cream. Start with 1 cup of cream, then add more if needed. Gently fold in ingredients until incorporated. Add salt and pepper to taste.
SERVE: Serve hot. Option to top with fresh herbs, melted butter, or gravy.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🍽️Side Dish

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday🎉Holiday

Season🔁Year-round

DifficultyEasy ⏰ 30m