boursin mashed potatoes

Categories: Veggies and Sides, Posted by Sandy Bergsten


3 pounds russet potatoes, peeled and quartered

1 tsp salt (for the water)

6 tablespoons unsalted butter, cut into pieces and softened

1 cup buttermilk (plus more if needed)

4 ounces of garlic and herb Boursin cheese

½ teaspoon salt (for the potatoes)

Freshly ground pepper

2 tablespoons chopped fresh chives



Place the peeled and quartered potatoes in a large pot, fill with enough water to cover the potatoes by an inch or two. Add the teaspoon salt. Bring to a boil over high heat. Reduce the heat and gently boil the potatoes until very tender, about 20-25 minutes.

Drain well in a colander. Place the cooked potatoes back in the warm dry pan. Stir in the softened butter with a wooden spoon. Mix in the ½ teaspoon salt. With a potato masher add the buttermilk in quarter cup increments, mashing the potatoes until desired consistency is reached. Add more buttermilk as needed. Crumble the Boursin cheese on top of the potatoes and mash to incorporate. Add several grinds of fresh pepper. Taste for seasoning. 

The potatoes can be made a day ahead of time. Cool completely, cover and refrigerate.

To reheat cover and bake in a 350-degree oven, 20 minutes for room temperature potatoes and 30-40 minutes for cold potatoes. Serve with a sprinkle of fresh chopped chives. 

Serves 6-8

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