Seasoned Boursin cheese with herbs brings new life to traditional mashed potatoes. Just stir the cheese into the potatoes and bake. Or prepare, cover, and refrigerate the side dish casserole up to 24 hours ahead of serving time. So easy to put together. Since 2014 I've found multiple uses for using Boursin cheese in a variety dishes including soups, sauces and appetizers.
For this recipe I added in a new step of extracting moisture from potatoes before mashing. This is done by drying out cooked potato cubes on a baking sheet for 12 minutes and then proceed to mashing step. It helps avoid lumpy potatoes and this step really helps. I also tried a different Boursin Cheese Herb flavor, Basil and Chive. I would like to try the Fig and Walnut flavor if I can find it.
Cooking Tip: Choose higher starch potatoes (like Russets or Yukon golds) for the fluffiest, smoothest, and most flavor-packed mash. Waxy potatoes (such as red or white varieties) require more mashing to become creamy, which could lead to the dreaded "potato paste".
Great side for roasts. chicken or a grilled meal.
- 3 lbs. Yukon baking potatoes
- 1 tsp. salt
- 1 package (5.2 oz.) Boursin cheese with garlic and herbs, room temperature
- 3/4 cup half and half or whole milk
- 1 TB. dried parsley flakes
- 1/8 tsp. freshly ground pepper
- Peel, cube potatoes and place in a large pan. Fill with enough cold water to just cover the potatoes. Add a pinch of salt.
- Bring to a boil then reduce heat to medium and cover. Cook until potatoes are tender, about 20 minutes.
- Preheat oven to 350 degrees. Drain potatoes and place cubes on a baking sheet. Dry for 12 minutes. In a bowl mash potatoes or use a potato ricer. Stir in parsley, half and half or milk and Boursin cheese. Add salt and pepper to taste.
- With a mixer beat until smooth. Add liquid as needed. Serve immediately. If making ahead place in a greased baking dish, cover and refrigerate. Bake at 350 degrees until heated through.