Creamy Boursin Mashed Potatoes: Best Holiday Side Dish Recipe

Picture this: the kitchen is alive with the sound of laughter, the windows are a bit fogged up from the bustling oven, and there’s a heavenly aroma swirling through the air—creamy, garlicky, buttery potatoes begging to be tasted. Honestly, nothing triggers holiday nostalgia for me quite like the scent of mashed potatoes, and when you add Boursin cheese to the mix, it’s pure magic. The first time I whipped up these Creamy Boursin Mashed Potatoes, it was on a chilly Thanksgiving morning, and I was instantly hooked. The kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Growing up, mashed potatoes were always a staple, but they tended to be a little… well, plain. My grandma made hers with milk and a good chunk of butter (sometimes lumpy, if I’m being honest), and we adored them anyway. But years ago, I stumbled upon Boursin cheese at a holiday market—a garlicky, herby, soft cheese that changed my potato game forever. I wish I’d found this creamy shortcut ages ago. Now, these mashed potatoes have become a must for our holiday table, and my family couldn’t stop sneaking spoonfuls off the serving bowl (I can’t really blame them!). Even my pickiest cousins rave about them, and my mom tried hiding the leftovers in the fridge—no chance.

Let’s face it, mashed potatoes can make or break a festive meal. When you need pure, nostalgic comfort with a little gourmet twist, Creamy Boursin Mashed Potatoes are your answer. They’re dangerously easy (seriously, you’ll be surprised!), perfect for potlucks, a sweet treat for your kids, or just to brighten up your Pinterest board. I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s now the staple for family gatherings and gifting. It feels like a warm hug in a bowl, and you’re going to want to bookmark this one.

Why You’ll Love This Recipe

As someone who’s mashed more potatoes than I care to admit (culinary school drills and family feasts), I can say these Creamy Boursin Mashed Potatoes check every box. They’re chef-tested, family-approved, and honestly, you’ll wonder why you ever made the classic version. Here’s what makes them the best holiday side dish:

• Quick & Easy: Comes together in under 30 minutes, making it perfect for busy holiday prep and those last-minute dinner plans.
• Simple Ingredients: No fancy grocery trips—just potatoes, Boursin, butter, and a few pantry staples. You probably have everything on hand.
• Perfect for Holiday Gatherings: Whether you’re hosting Thanksgiving, Christmas, or a cozy Sunday roast, these mashed potatoes fit right in.
• Crowd-Pleaser: Kids and adults alike give rave reviews. It’s the one dish that disappears first from the buffet.
• Unbelievably Delicious: The Boursin cheese brings a creamy, herby, garlicky richness that regular mashed potatoes just can’t match.

What sets this recipe apart is the infusion of flavor—you get velvety potatoes with a subtle tang and the savory kick of Boursin that blends seamlessly. No need for extra gravy or complicated seasoning; the cheese does the heavy lifting. If you’ve ever struggled with dry, bland mashed potatoes, this recipe will fix it for good.

For me, the best part is how comforting it feels after a long day of holiday prep. You know that moment when you take the first bite and just close your eyes? That’s this recipe. It’s comfort food, but with a little gourmet flair—healthier, faster, and still deeply satisfying. Whether you’re impressing guests or just looking for something memorable for your weeknight dinner, Creamy Boursin Mashed Potatoes will be your new go-to.

What Ingredients You Will Need

This recipe uses straightforward, wholesome ingredients to deliver bold flavor and the creamiest texture imaginable—without fuss. Most are pantry staples, and you can easily swap or adapt as needed.

• Yukon Gold Potatoes (2 lbs / 900g): Peeled and cut into chunks. Yukon Golds are perfect for their buttery flavor and creamy texture.
• Garlic & Fine Herbs Boursin Cheese (5.2 oz / 150g): The star ingredient—adds irresistible creaminess and rich flavor. (Feel free to use any Boursin flavor!)
• Unsalted Butter (4 tbsp / 56g): Softened. For richness and that classic mashed potato taste. (Salted works too, just adjust extra salt.)
• Whole Milk (1/2 cup / 120ml): Warmed. Helps achieve that perfect fluffy texture. (You can use half-and-half or cream for extra decadence.)
• Sour Cream (1/4 cup / 60g): Optional, but recommended. Adds a tangy note and boosts creaminess.
• Salt (1½ tsp): Plus more to taste. Absolutely essential for bringing out flavor.
• Black Pepper (½ tsp): Freshly ground preferred—adds a gentle kick.
• Chives or Parsley (2 tbsp, chopped): For garnish. Adds freshness and a pop of color.

Ingredient Tips: I always lean toward Yukon Golds for their texture, but Russets will work in a pinch. For dairy-free adaptations, use plant-based butter and unsweetened oat milk. Boursin cheese comes in several varieties—try the Shallot & Chive or Black Pepper versions for a twist. If you’re out of sour cream, Greek yogurt makes a great substitute (plus, a little extra protein!).

When you’re shopping, look for potatoes that feel firm and smooth—avoid any with green spots or sprouting. For best results, use real butter and whole milk, but you can adjust for dietary needs. If you want a lighter version, swap in low-fat milk or skip the sour cream. Trust me, it’ll still taste fantastic. I’ve made this with both generic and brand-name Boursin, and while both are delicious, the original really shines.

Equipment Needed

• Large Pot: For boiling the potatoes. Any heavy-bottomed pot works; I use my trusty Dutch oven.
• Potato Masher or Ricer: A masher gives rustic texture, while a ricer makes super-smooth mash. (I’ve used both—sometimes, I mix them up for fun.)
• Colander: For draining potatoes. A mesh strainer works if you don’t have a colander.
• Wooden Spoon or Silicone Spatula: For blending everything together. Silicone spatulas are easier to clean!
• Measuring Cups & Spoons: For accuracy. I keep a set on a ring, so I don’t lose the tiny ones.
• Mixing Bowl (optional): If you want to mix off the stove.

If you don’t own a potato ricer, don’t sweat it—a regular masher works just fine (and you’ll get a bit more character in your mash). For budget-friendly options, my first masher came from the dollar store and still works. If you use nonstick pots, avoid metal mashers to keep your cookware happy. Don’t forget to keep your equipment clean—potato starch can get sticky!

Preparation Method

1. Prep the Potatoes: Peel and cut 2 lbs (900g) Yukon Gold potatoes into even chunks, about 2-inch pieces. This helps them cook evenly.
2. Boil: Place potatoes in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until fork-tender. (Tip: Don’t overboil—potatoes should be tender, not falling apart.)
3. Drain: Drain potatoes in a colander. Let them steam dry for 2-3 minutes—this prevents watery mash and makes them fluffier.
4. Mash: Return potatoes to the pot (or a mixing bowl). Mash using a masher or ricer until smooth. If you like rustic mash, leave a few small lumps.
5. Add Dairy: Stir in 4 tbsp (56g) softened unsalted butter. Mix until melted and combined. Add 5.2 oz (150g) Boursin cheese and 1/2 cup (120ml) warm whole milk. Mix gently—don’t overwork the potatoes, or they can get gluey.
6. Add Sour Cream: If using, fold in 1/4 cup (60g) sour cream for extra creaminess. Season with 1/2 tsp black pepper and additional salt to taste.
7. Taste & Adjust: Taste for seasoning. Add more milk for smoother potatoes, or a bit more Boursin if you want a stronger flavor.
8. Garnish: Transfer mash to a serving bowl. Sprinkle with chopped chives or parsley, and a pat of butter if you’re feeling fancy.

Time Estimates: Prep: 10 minutes. Boil: 15-20 minutes. Mash & Mix: 5 minutes. Total: ~30 minutes.

Troubleshooting: If your mash looks gummy, it’s usually from over-mixing. Switch to a fork and fluff gently. Too thick? Add more warm milk. Too thin? Let it sit uncovered for a few minutes to firm up.

Efficiency Tips: Peel potatoes ahead of time and keep them covered in cold water (in the fridge) for up to 4 hours. You can also warm milk and butter together for easier mixing. I sometimes prep the Boursin cheese by crumbling it for faster melting. If you’re making a big batch, mash in two batches to avoid overworking.

Cooking Tips & Techniques

If you want mashed potatoes that wow every time, here’s what I’ve learned through trial and (lots of) error:

• Start with cold water: Adding potatoes to cold water helps them cook evenly. Trust me, rushing this step leads to uneven texture.
• Steam dry the potatoes: After draining, let them sit for a minute or two. It makes all the difference—less watery, more fluffy.
• Use warm dairy: Cold milk or butter can shock the potatoes and make them gluey. I always warm the milk and soften the butter before adding.
• Don’t over-mix: Overworking potatoes releases too much starch, which means gummy mash. Mix just until smooth and creamy.
• Salt the water: Seasoning the cooking water infuses flavor all the way through. I forgot once—never again!
• Taste as you go: Potatoes vary, so always taste and adjust seasoning. Sometimes I add an extra pinch of Boursin for punch.
• Multitasking: While potatoes boil, prep your dairy and garnish. It speeds things up and keeps you organized.

Common mistakes? Overcooked potatoes get soggy, and undercooked ones stay lumpy. If you’re new to mashed potatoes, aim for fork-tender, not mushy. I’ve had my share of “potato soup” disasters—don’t be afraid to let them steam dry! For consistent results, use the same potato variety each time and measure your ingredients. And hey, if you end up with lumps, just call it “rustic”—nobody minds at a holiday table.

Variations & Adaptations

Mashed potatoes might be classic, but a few tweaks can make them fit any mood or dietary need. Here are my favorite ways to switch up Creamy Boursin Mashed Potatoes:

• Gluten-Free: This recipe is naturally gluten-free! Just double-check your Boursin label to be sure.
• Dairy-Free: Use vegan butter, plant-based milk (like oat or almond), and dairy-free Boursin (available at specialty stores). I’ve tried with vegan cheese—still creamy, just a bit lighter.
• Low-Carb: Swap half the potatoes with steamed cauliflower. It adds a subtle sweetness and lowers the carb count. (My uncle couldn’t tell the difference!)
• Seasonal Add-Ins: Stir in roasted garlic, caramelized onions, or sautéed leeks for a deeper flavor. In summer, fold in fresh herbs like basil or thyme.
• Make It Fancy: Top with crispy bacon bits, toasted breadcrumbs, or a drizzle of truffle oil for extra holiday flair.

If you’d rather bake than boil, you can prep the potatoes and finish them in a casserole dish (think loaded mashed potato bake). For a chunkier texture, mash lightly or use a fork. I once added a handful of shredded Gruyère for a cheesy finish—everyone loved it. And if you have allergies, swap the dairy for coconut yogurt and olive oil. You’ll still get that luscious, comforting bowl of goodness, just with a twist!

Serving & Storage Suggestions

Serve Creamy Boursin Mashed Potatoes piping hot, straight from the stove or oven. I like to spoon them into a pretty serving bowl, top with extra herbs, and add a pat of butter for that “Pinterest-perfect” look. They’re the ideal side for roast turkey, beef, ham, or even grilled veggies.

Pair with a crisp white wine or sparkling cider for festive meals. If you want to get creative, serve in individual ramekins for personal portions—kids love it! For leftovers, store in an airtight container in the refrigerator for up to 4 days. The flavor actually develops overnight, making them even better the next day.

To reheat, add a splash of milk and microwave in short bursts, stirring between each. Alternatively, warm in a saucepan over low heat, adding extra butter if needed. You can freeze mashed potatoes, but I recommend portioning them first. Thaw overnight and reheat gently for best texture. Just don’t freeze with fresh herbs—they get mushy!

Nutritional Information & Benefits

Per serving (about 1 cup):

• Calories: ~220
• Fat: 10g
• Protein: 5g
• Carbohydrates: 28g
• Fiber: 2g
• Sodium: 380mg

Yukon Gold potatoes are a great source of vitamin C, potassium, and fiber. Boursin cheese adds calcium and a satisfying dose of flavor without overwhelming sodium. If you use plant-based swaps, you’ll cut cholesterol and saturated fat. This recipe is gluten-free by nature, and you can easily make it vegetarian or dairy-free. Allergens? Watch for dairy and check the Boursin label if you have sensitivities.

From a wellness perspective, these mashed potatoes offer balanced comfort—just the right amount of indulgence for special occasions. (And hey, a little butter now and then is good for the soul!)

Conclusion

If you’re looking for the best holiday side dish, Creamy Boursin Mashed Potatoes are absolutely worth trying. They’re easy, flavorful, and guaranteed to impress—whether you’re hosting a big family gathering or just want something cozy for a night in. I love this recipe because it brings together old-school comfort and a dash of modern flavor (plus, it’s a hit every single time).

Feel free to tweak the ingredients and make it your own—add your favorite herbs, try different Boursin flavors, or go dairy-free. Cooking should be fun, not stressful! Let me know how you adapt this recipe and share your holiday stories in the comments below. If you snap a photo, tag me so I can see your creations!

Wishing you warm, creamy, and delicious holidays—may your mashed potatoes always be fluffy and your gatherings full of laughter!

FAQs About Creamy Boursin Mashed Potatoes

Can I make Creamy Boursin Mashed Potatoes ahead of time?

Absolutely! Prepare them up to 2 days in advance, store in the fridge, and reheat gently with a splash of milk for best texture.

Which Boursin flavor works best?

Garlic & Fine Herbs is the classic, but Shallot & Chive or Black Pepper are also delicious. Choose your family’s favorite!

Can I freeze mashed potatoes?

Yes, just portion them first. Thaw in the fridge and reheat slowly for creamy results. Add fresh herbs after reheating.

What’s the best potato variety for mashed potatoes?

Yukon Golds are my top pick for their buttery texture, but Russets work well too. Avoid waxy potatoes—they can get gluey.

How do I fix gummy or watery mashed potatoes?

If they’re gummy, fluff gently with a fork and avoid overmixing. For watery mash, let them steam dry or add a bit more Boursin for thickness.

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