Mashed Potatoes with Cheese
These Mashed Potatoes with Cheese are an easy-to-make comfort food that tastes special without requiring complicated techniques.
This version of mashed potatoes is rich and satisfying, using Boursin, a soft, spreadable cheese that gets blended into the sauce and then added to the potatoes, creating a smooth, restaurant-style texture without the need for heavy mixing.
Why You’ll Love These Boursin Cheese Mashed Potatoes
- Smooth and creamy texture without becoming gummy
- Made with simple ingredients
- Uses a spreadable cheese instead of shredded cheese for smoother, creamier texture
- Easy to make ahead and reheat, the cheese won’t harden or turn rubbery when reheated
- Perfect for both weeknights and holidays
Table of Contents
- Why You’ll Love These Boursin Cheese Mashed Potatoes
- What Makes Mashed Potatoes Gummy?
- Ingredients
- How to Make Boursin Mashed Potatoes
- Why Boursin Works So Well in Mashed Potatoes
- Substitutions & Variations
- What Kind of Potatoes Are Best to use?
- Expert Tips
- Make Ahead and Storage Info
- Recipe FAQs
- Delicious Starts Here
What Makes Mashed Potatoes Gummy?
Gummy potatoes create an unpleasant, gluey texture that isn’t very appetizing. The key to avoiding this and making the fluffiest mashed potatoes is to minimize excess mixing and limiting the amount of milk added. This recipe incorporates a spreadable cheese into a sauce before the potatoes are added, allowing it to blend seamlessly into the potatoes without the need for over-stirring to get them creamy.
Ingredients
- Yukon Gold potatoes: These potatoes create a naturally creamy base.
- Boursin: or any other soft spreadable cheese such as cream cheese or cream cheese with garlic and herbs
- Milk: Whole milk or non-fat, both are fine to achieve a smooth, cohesive mash.
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
How to Make Boursin Mashed Potatoes
1. Add the prepared potatoes to a large pot, cover with cold salted water, and bring to a boil.
2. Drain the potatoes and add butter and Boursin to the empty pot.
3. Stir the cheese mixture until smooth.
4. Transfer potatoes to the cheese mixture and mash with a potato masher.
5. Add milk and salt to taste.
6. Keep warm until ready to serve.
Why Boursin Works So Well in Mashed Potatoes
These creamy, cheesy mashed potatoes feel fluffy yet creamy. Since Boursin is already smooth and spreadable, it melts easily when stirred into the melted butter. Making a Boursin butter sauce before adding the potatoes means less mixing. The texture stays light, while the Boursin cheese provides subtle herb and garlic flavors throughout
Substitutions & Variations
- You can use cream cheese in place of Boursin. Incorporate it into the butter the same way you would as the Boursin.
- For an ultra-smooth texture, make whipped mashed potatoes. Simply mash the potatoes, then add them to a blender and blend. Slowly add the Boursin cheese mixture, blending on low speed until just combined. Don’t overmix to avoid gumminess.
- Make baked mashed potatoes: Transfer the finished mashed potatoes to a buttered baking dish, dot with butter, and bake until heated through. This works well as make-ahead mashed potatoes if you are entertaining.
- For a lighter, higher-protein variation, try mashed potatoes with cottage cheese. Pre-blend cottage cheese and add it to the melted butter as you would the Boursin. You won’t need to add milk since the cottage cheese already contains a fair amount of liquid.
- If you are short on time, make these Yukon Gold mashed potatoes with skins on. Their skins are thin and tender, unlike Russet potatoes. You’ll still get all the same great flavor with the benefit of added nutrients.
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What Kind of Potatoes Are Best to use?
For consistently great results, Yukon Gold mashed potatoes are the best choice. They mash smoothly without becoming too starchy or dry (so you don’t need to add as much milk).
In short, stick with Yukon Gold; they are the best potatoes for creamy mashed potatoes with a naturally creamy texture.
Expert Tips
- Melt the butter and cheese together first to create a smooth, unified base before adding the potatoes.
- Creating a smooth cheese mixture upfront means the potatoes require less mixing later, which helps protect their texture.
- Soft cheese is ideal for mashed potatoes because it blends instead of melting; in Boursin cheese mashed potatoes, the cheese is completely incorporated into the potatoes
- Mash gently and stop as soon as the potatoes are incorporated into the cheese mixture to avoid releasing excess starch (which makes them gummy).
- Looking to make a small batch? While this recipe feeds a crowd, you can adjust it to make mashed potatoes for 2 or 4 people by dividing the ingredients.
Make Ahead and Storage Info
This recipe is great for make-ahead mashed potatoes and holds its texture well when reheated gently.
Refrigerator: Store the mashed potatoes in an airtight container for up to 5 days. Reheat slowly on the stovetop or in the microwave. If they look dry, add a splash of milk.
Freezer: Mashed potatoes can be frozen for up to 2 months. Thaw overnight in the refrigerator, then reheat gently, adding milk or butter to restore creaminess.
Recipe FAQs
Mashed potatoes with Boursin cheese pair well with roasted meats such as my Dutch Oven Prime Rib. They’re especially popular as a holiday side dish with this Buttermilk Brined Turkey Breast, but work just as well for weeknight dinners.
This is a common problem, and the reason is usually overmixing. Too much mixing releases excess starch, which leads to a gluey texture. For best results, use Yukon Gold potatoes for creaminess, limit the amount of milk, and don’t overmix.
Are mashed potatoes gluten-free?
Mashed potatoes are naturally gluten-free when made as per this recipe.
Delicious Starts Here
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Mashed Potatoes with Cheese
Ingredients
- 3 pounds Yukon gold potatoes peeled and cut in half
- 1 tablespoon salt plus more to taste
- ¼ cup (57g) unsalted butter
- 1 package (150g) Boursin or other spreadable cheese
- 6 tablespoons (85ml) milk non-fat or whole milk
Equipment
Instructions
- Place prepared potatoes in a large heavy-bottomed pot, add the salt, and fill with cold water (enough to cover the potatoes by 1-2 inches).
- Bring to a boil, then reduce the heat to medium-high.
- Cook the potatoes until fork-tender (about 15 minutes).
- Drain the potatoes into a colander and set aside.
- Place the empty pot over medium heat and add the butter. Once it begins to melt, cut the cheese into quarters, add it to the pot, and stir until smooth and fully combined.
- Turn the heat to low, transfer the potatoes back to the pot, and mash them into the cheese mixture using a potato masher.
- Add the milk and stir until just combined.
- Season with salt to taste, and serve.
Notes
Nutrition
These mashed potatoes with cheese are an easy win alongside this Buttermilk Brined Turkey Breast or any recipes you love making for holidays and special dinners.
If you’re planning a cozy winter menu, you’ll find more hearty mains and sides in my curated roundup of Winter Comfort Food Recipes.
These are simple to make and so delicious with the subtle hint of garlic