Description

This Creamy Boursin Mashed Potatoes recipe delivers a rich and flavorful twist on traditional mashed potatoes using Boursin Garlic and Fine Herbs Cheese for a smooth, herbaceous creaminess. With chicken broth enhancing the potato cooking process and a perfect balance of butter, salt, and pepper, this dish is an effortless, comforting side ideal for any dinner.

Ingredients

Scale

Potatoes and Broth

6 cups chicken broth (or water)
3 pounds russet potatoes, cut into 1 inch cubes (skins on or off, your choice)

Mix-Ins

½ cup unsalted butter
5.3 ounces Boursin Garlic and Fine Herbs Cheese
1 teaspoon salt
1 teaspoon black pepper

Garnish (optional)

1 tablespoon chopped fresh chives

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Instructions

Boil Broth: Bring 6 cups of chicken broth to a rolling boil in a large stockpot over medium-high heat, preparing it as the cooking liquid for the potatoes.
Cook Potatoes: Add the cubed russet potatoes to the boiling broth and cook uncovered for about 15 minutes, or until the potatoes are fork-tender, ensuring they are soft but not falling apart.
Reserve Broth: Carefully remove ½ cup of the hot broth from the pot and set it aside for later use to help achieve desired mashed potato consistency.
Drain Potatoes: Drain the remaining broth from the pot using a colander to remove excess liquid from the potatoes while retaining flavors.
Combine Ingredients: Return the potatoes to the pot or transfer to a large mixing bowl. Add the reserved ½ cup chicken broth, unsalted butter, Boursin Garlic and Fine Herbs Cheese, salt, and black pepper to the potatoes.
Mash Potatoes: Using a handheld potato masher or electric hand mixer, mash the potatoes thoroughly until creamy and well blended with the cheese and butter mixture.
Serve and Garnish: Transfer the mashed potatoes to a serving bowl and optionally garnish with freshly chopped chives for a burst of color and fresh herb flavor.

Notes

You can cook the potatoes in water instead of chicken broth for a lighter taste.
Leaving the skins on provides more texture and nutrients; peel potatoes if you prefer a smoother mash.
Adjust salt and pepper to taste depending on the saltiness of your Boursin cheese.
Use fresh chives as garnish for best flavor; you can omit if unavailable.
Create variations by adding roasted garlic or substituting parsley for chives.
Mashing with an electric mixer will yield the creamiest texture, while a potato masher creates a more rustic feel.