These Boursin whipped potatoes are creamy, fluffy, and packed with garlic and herb flavor from Boursin cheese. Made with russet potatoes, butter, and just enough milk for a silky texture, they're an easy upgrade to classic mashed potatoes for holidays, special dinners, or anytime you want an extra-flavorful side dish.
Boursin cheese has become a staple in my fridge since my Boursin chicken recipe became one of our go-to dinners, and these whipped potatoes are another delicious way to use it. The creamy garlic and herb cheese upgrades everyday mashed potatoes with loads of flavor and almost no extra work. They're easy enough for any dinner and special enough for a holiday table.
Recipe Snapshot
- Creamy and fluffy - Russets whip up beautifully light and smooth.
- Garlic and herb flavor - Boursin adds plenty of flavor without making the potatoes heavy.
- Simple ingredients - Potatoes, Boursin, butter, and milk are all you need.
- Easy to scale - Make a little for dinner or plenty for a holiday crowd.
- Holiday worthy - An easy, flavorful upgrade to classic mashed potatoes.
Ingredients You'll Need
- Potatoes - Choose russet potatoes rather than gold potatoes. Their drier, starchier texture makes fluffier whipped potatoes that won't get heavy with the Boursin.
- Boursin - Garlic & Fine Herbs Boursin adds creamy texture and plenty of savory garlic and herb flavor.
- Milk - A little warm milk helps adjust the potatoes to a light, creamy consistency.
- Butter - Unsalted butter is best here so you can control the salt.
Please see the recipe card for measurements, salt, and pepper.
For a quick weeknight potato recipe try my air fryer roasted red potatoes.
Substitutions and Variations
- Change the Boursin flavor - Garlic & Fine Herbs is my first choice, but other savory Boursin flavors can work too. Choose one that pairs well with potatoes.
How to Make Boursin Whipped Potatoes
You'll need a 4- to 5-quart pot with a lid, a sieve or strainer, and a hand mixer.
- Peel and chop russet potatoes into small equal-sized pieces so they cook evenly.
- Add the chopped potatoes to the pot and cover with cold water. Add a teaspoon of salt to the water.
- Bring the potatoes to a boil over medium-high heat, then reduce to a gentle simmer. Cook until completely tender when pierced with the tip of a paring knife, about 14 minutes.
- Drain cooked potatoes through a sieve or strainer and put them back into the warm pot on the stove.
- Cover and let them rest for a few minutes, allowing the residual heat to dry off excess moisture while keeping the potatoes hot, for fluffy potatoes.
- Add the softened Boursin cheese, warmed milk, and soft butter.
7. Whip with a hand mixer, starting on low and gradually increasing to medium speed, just until creamy and fluffy, about 3 minutes. Don't overwhip or the potatoes can become gummy.
8. Finished creamy Boursin whipped potatoes. Taste before adding more salt, as Boursin is already well seasoned. Add white pepper (or black pepper) and additional salt only as needed.
Serving Suggestions
Serve Boursin whipped potatoes anywhere you'd serve classic mashed potatoes. They're especially good with roast chicken, roast pork, glazed ham, roast beef, beef ribs, or smoked turkey, making them a natural side for Thanksgiving or Christmas dinner.
Make Ahead and Keep Warm for a Crowd
Boursin whipped potatoes are a great make-ahead side for holidays and entertaining. Prepare the potatoes ahead, refrigerate them covered, then reheat before serving. If they've thickened after chilling, add a little warm milk as needed to bring back their creamy texture.
For a crowd: Transfer the hot potatoes to a slow cooker and keep them covered with the lid on the warm or buffet setting until serving. Give them an occasional stir and add a splash of warm milk if they begin to thicken. This keeps the potatoes hot and frees up valuable stovetop and oven space for the rest of the meal.
Chef's Tip: When holding whipped potatoes in a slow cooker, place a clean kitchen towel between the crock and the lid. The towel absorbs condensation so it doesn't drip back into the potatoes and make them watery.
Storage and Reheating
Store leftover Boursin whipped potatoes tightly covered in the refrigerator for up to 4 days.
- Microwave - Place the potatoes in a microwave-safe dish and cover. Microwave for 1 minute, stir, then continue heating in 30-second intervals until hot. Stir well to lighten the texture, adding a splash of milk if needed.
- Stovetop - Reheat gently in a covered saucepan over low heat, stirring occasionally. Add a splash of milk if needed to loosen the potatoes and keep them creamy.
- Oven - For larger amounts, place the potatoes in a covered baking dish and reheat at 325°F until heated through, stirring once or twice. Add a little milk if needed to keep them creamy.
Recipe FAQs
Garlic & Fine Herbs is my first choice because its garlic, herbs, and creamy texture pair naturally with potatoes. Other savory Boursin flavors can work too, so choose one you enjoy.
Yes, but the texture will be different. Yukon Gold potatoes make richer, denser mashed potatoes, while starchier russets whip up lighter and fluffier.
Yes. Make and refrigerate them covered, then reheat gently using one of the methods above. Stir well after reheating and add a splash of warm milk if needed to restore the creamy texture. For a holiday meal, you can also make them fresh and hold them warm in a slow cooker until serving.
More Recipes With Potatoes
If You Make This Recipe
If you make Boursin whipped potatoes, please leave a comment and let me know how you enjoyed them and what you served them with. I love hearing from you and your comments help other readers too.
📖 Recipe
Boursin Whipped Potatoes
Equipment
- 4-5 quart pot
- Strainer
Ingredients
- 2 ¼ pounds russet potatoes
- ½ cup milk low fat or whole, warmed
- 4-5 tablespoons unsalted butter soft or melted
- ¼ teaspoon fine sea salt
- 5.3 ounces Boursin Garlic & Fine Herbs cheese 1 box
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
Nutrition
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
Comments
No Comments