Mashed Potatoes with Boursin Cheese
Indulgent mashed potatoes enhanced with creamy Boursin cheese, perfect for gatherings and weeknight dinners.
Ingredients
Main Ingredients
- 2 pounds Yukon Gold potatoes These provide a creamy texture.
- 4 ounces Boursin cheese Any flavor you fancy—garlic and herbs is a favorite.
- 4 tablespoons unsalted butter For richness.
- ½ cup whole milk For ultimate creaminess; feel free to swap coconut milk for a dairy-free option.
- 2 cloves fresh garlic Adds depth; you can also use garlic powder if in a pinch.
- to taste Salt and pepper Seasoning matters for flavor!
Instructions
Preparation
- Peel the Yukon Gold potatoes and cut them into equal-sized chunks to ensure even cooking.
Cooking
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil.
- Add the potatoes and garlic, cooking until tender (approximately 15-20 minutes).
- Carefully drain the potatoes and garlic in a colander and let them sit for a minute to steam dry.
- In a large mixing bowl, add the drained potatoes and garlic, then incorporate the butter. Use a potato masher or ricer for a smoother finish.
- Crumble the Boursin cheese into the potatoes, then pour in the milk. Stir until completely combined and creamy.
- Taste and adjust seasoning with salt and pepper.
- Transfer the mashed potatoes into a serving bowl and garnish with fresh chives or a drizzle of olive oil if desired.
Notes
For healthier options, swap half the butter for Greek yogurt. You can add sautéed spinach or roasted garlic for a seasonal variation. A splash of white wine during mashing can introduce delightful complexity.