Boursin Cheese Creamy Mashed Potatoes
Buttery, creamy homemade mashed potatoes with garlic and herb Boursin cheese. So flavorful, you don't even need the gravy!
Servings: 6
Ingredients
- 3 lbs. Yukon Gold Potatoes
- 1/2 cup Salted Butter
- 1 to 1 1/2 cups Half-n-Half, Whole Milk, or Heavy Cream
- (1) 5.2 oz pkg. Boursin Cheese *
- 2 teaspoons Salt (or more to taste)
Instructions
- Peel potatoes and cut into large pieces. Place in a large pot and cover with water and sprinkle with 1 Tablespoon of Salt. Bring to a boil. Once the potatoes reach a boil, lower the heat to low and cover. Cook for 25-35 minutes or until the potatoes are fork tender. Drain.
- Put potatoes into the bowl of an electric mixer fitted with a paddle attachment, and mix them for 30 seconds to break up the potatoes or use a potato masher.
- In a small saucepan, heat the butter and 1 cup of half-n-half until butter is melted and warm, about 5 minutes. This can also be done in the microwave in a microwave-safe bowl. If using a microwave, heat for 1 minute or until the butter is melted.
- Slowly add butter and cream mixture, mixing at the lowest speed. Fold in the Boursin Cheese, and salt. Taste and season more if necessary. If you want more creaminess, add up to 1/2 cup more half-n-half. If you want extra flavor, add a second package of Boursin cheese. If using a second package, reduce the salt amount.
- Serve warm with a pat of butter on the top of the mashed potatoes.
Notes
- may use 2 packages of Boursin Cheese for extra flavor
- may add 2 cloves of fresh garlic or 1/4 teaspoon of garlic powder