Boursin Mashed Potatoes

There are some days when only comfort food will do, aren’t there? After a particularly hectic school run and a soggy afternoon of trying to build a den in the garden (it collapsed, naturally!), I knew the family needed a proper pick-me-up. That’s where these creamy, dreamy Boursin mashed potatoes come in. They’re unbelievably easy to make, and the Boursin cheese elevates them to something truly special. This recipe transforms humble spuds into a flavour sensation that even my notoriously picky six-year-old, Leo, devours without a peep! I promise you, they’ll bring a smile to everyone’s face.

Why This Recipe Works

Let’s face it, we all need recipes that are quick, easy, and reliably delicious, especially on busy weeknights. These Boursin mashed potatoes tick all the boxes. After years of tweaking my mash recipe, this version is my absolute favourite, and here’s why:

• Simple Ingredients: You probably have most of these lurking in your fridge and pantry already.
• Quick to Make: From peeling the potatoes to serving, it’s all done in under 30 minutes. Perfect for those nights when time is tight.
• Incredibly Flavourful: The Boursin cheese adds a wonderful creamy, garlicky, and herby flavour that takes ordinary mash to the next level.
• Kid-Approved: Both my children, Leo and Mia, adore this mash. They gobble it up every single time. That’s a win in my book!

Ingredients

• 1 kg potatoes, peeled and chopped (Maris Piper or King Edward are best)
• 100g Boursin cheese (Garlic & Herbs flavour)
• 50g butter
• 100ml milk (or a splash more if needed)
• Salt and freshly ground black pepper, to taste

Ingredient Notes

Choosing the right ingredients can really make a difference. Here’s a little more detail:

• Potatoes: I find Maris Piper or King Edward potatoes work best for mashing as they have a lovely fluffy texture. However, any good all-rounder potato will do.
• Boursin Cheese: The Garlic & Herbs flavour is classic and adds fantastic flavour, but feel free to experiment with other Boursin varieties. Black Pepper Boursin would also be delicious. You can find Boursin in most large supermarkets in the cheese aisle.
• Milk: Full-fat milk gives the creamiest results, but semi-skimmed works perfectly well too. You can even use cream for an extra indulgent treat, but be warned, it is very rich!

Step-by-Step Instructions

Step 1: Prepare the Potatoes: Peel the potatoes and chop them into roughly equal-sized chunks. This helps them cook evenly. Pop them into a large saucepan and cover with cold water. Add a pinch of salt.

Step 2: Cook the Potatoes: Bring the potatoes to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 3: Drain and Mash: Drain the potatoes thoroughly in a colander. Return them to the saucepan and let them steam dry for a minute or two. This helps to remove excess moisture, resulting in fluffier mash.

Step 4: Add the Goodness: Add the butter and Boursin cheese to the potatoes. Using a potato masher or ricer, mash until smooth. I prefer a slightly rustic mash, but feel free to go as smooth as you like.

Step 5: Cream It Up: Gradually add the milk, stirring until you reach your desired consistency. I usually add about 100ml, but you might need a little more or less depending on the potatoes. Season generously with salt and freshly ground black pepper to taste.

Step 6: Serve and Enjoy: Serve immediately and watch your family tuck in! This mash is delicious with sausages, roast chicken, or as a side to any hearty meal.

My Kitchen Tips & Tricks

Here are a few little tricks I’ve learned over the years to make the best Boursin mashed potatoes:

• Don’t Overwork the Potatoes: Over-mashing can lead to gluey mash. Mash until just smooth.
• Warm the Milk: Warming the milk before adding it to the potatoes helps to keep the mash warm and prevents it from becoming gloopy.
• Add a Touch of Garlic: If you really love garlic, add a clove or two of crushed garlic to the milk as it warms. This will infuse the mash with even more flavour.
• Make it Ahead: You can prepare the mash ahead of time and reheat it gently on the hob with a splash of extra milk.
• Child-Friendly Tip: My little Leo is a bit funny about lumps, so I always make sure to mash it extra smooth for him.
• Budget-Friendly Option: If Boursin is a bit pricey, you could use a similar garlic and herb soft cheese. It won’t be quite the same, but still delicious!
• Texture Tip: For an extra smooth mash, use a potato ricer instead of a masher.

Storage & Meal Prep

This Boursin mashed potato is best served immediately, but if you have leftovers, here’s how to store them:

• Storage: Store leftover mash in an airtight container in the fridge.
• Shelf Life: It will keep for up to 2 days in the fridge.
• Reheating: Reheat gently on the hob with a splash of milk, stirring frequently, or in the microwave in 30-second intervals, stirring in between.
• Make-Ahead: You can make the mash a few hours in advance and keep it warm in a slow cooker on the warm setting. Add a little extra milk if it starts to dry out.
• Batch Cooking: This recipe is easily doubled or tripled for batch cooking. It’s perfect for freezing in individual portions for a quick and easy side dish.

Substitutions & Variations

Want to mix things up a bit? Here are a few substitutions and variations you could try:

• Dairy-Free: Use plant-based butter and milk (such as almond or oat milk) to make this recipe dairy-free. I haven’t tried it myself, but I imagine it would work well.
• Gluten-Free: This recipe is naturally gluten-free.
• Herb Variations: Experiment with different herbs. Fresh chives, parsley, or thyme would all be delicious additions.
• Sweet Potato Mash: Use sweet potatoes instead of regular potatoes for a sweeter, more vibrant mash.
• Roasted Garlic: For a deeper, more mellow garlic flavour, use roasted garlic instead of fresh.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare the mashed potatoes, cover tightly, and refrigerate. When you’re ready to serve, reheat gently on the hob with a splash of extra milk or in the microwave, stirring occasionally.

How do I know when the potatoes are done?

The potatoes are done when they are easily pierced with a fork. They should be soft and tender, not hard or crunchy.

Can I use a different type of cheese?

While Boursin is the star of the show, you could try using another soft cheese with herbs. Cream cheese with garlic and herbs stirred in would be a decent substitute.

How do I store leftover mashed potatoes?

Store leftover mashed potatoes in an airtight container in the fridge. They will keep for up to 2 days.

Will my children like this?

In my experience, yes! Both my children love this mash. The creamy texture and subtle garlic flavour are usually a hit with kids. But, every child is different, of course! Start with a small portion and see how they react.

Can I scale this recipe up or down?

Yes, this recipe is easily scalable. Simply adjust the ingredients proportionally to suit the number of people you are serving.

What if my mashed potatoes are too thick?

If your mashed potatoes are too thick, simply add a little more milk until you reach your desired consistency. Warm milk is best to avoid cooling down the mash.

Serving Suggestions

These Boursin mashed potatoes are incredibly versatile and go well with so many dishes. Here are a few of our favourite pairings:

• Sausages and Gravy: A classic combination!
• Roast Chicken: Perfect for a Sunday roast.
• Fish Pie: Adds a luxurious touch to a family favourite.
• Shepherd’s Pie: A comforting topping for a hearty pie.
• Vegetable Stew: A delicious and filling vegetarian option.

For presentation, I like to simply spoon the mash into a bowl and garnish with a sprig of fresh parsley. A sprinkle of black pepper also adds a nice touch. Portion sizes will vary depending on appetites, but I usually allow about 200g of mashed potatoes per person as a side dish.

These Boursin mashed potatoes are truly a lifesaver on busy weeknights. They’re quick, easy, and utterly delicious. I genuinely hope you and your family enjoy them as much as we do. Don’t forget to let me know what you think in the comments below. I always love hearing your feedback and seeing your photos! And if you’re looking for more simple and delicious family recipes, be sure to check out my other posts on FamiliesRecipes.com. You can also sign up for my email newsletter to receive new recipes straight to your inbox. Happy cooking!

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