Ingredients
Scale
- 3 lbs Yukon Gold or Russet potatoes, peeled and quartered
- 1 (5.2 oz) package Boursin cheese (Garlic and Fine Herbs variety)
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup heavy cream or whole milk
- 2 teaspoons kosher salt (plus more for boiling)
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh chives
Instructions
- Step 1: Place the peeled and quartered potatoes in a large pot and cover with cold water by about 1 inch. Add a generous amount of salt (about 1 tablespoon) to the water. Bring the water to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork.
- Step 2: While the potatoes are cooking, gently melt the butter and warm the heavy cream in a small saucepan over low heat. Once the potatoes are tender, drain them thoroughly in a colander and let them sit for 1 minute to allow excess moisture to evaporate.
- Step 3: Return the drained potatoes to the empty pot. Mash the potatoes with a potato masher until smooth, ensuring there are no large lumps remaining.
- Step 4: Add the Boursin cheese, the warm butter and cream mixture, the 2 teaspoons of kosher salt, and the black pepper to the mashed potatoes. Gently fold the ingredients together until the Boursin cheese is fully melted and incorporated, resulting in a creamy texture.
- Step 5: Stir in the chopped fresh chives. Taste the potatoes and adjust seasoning with additional salt or pepper as needed before serving immediately.
Notes
- To keep leftovers fresh for up to 3 days, store the potatoes in an airtight container, pressing plastic wrap directly onto the surface before sealing to prevent a skin from forming.
- Reheat gently over low heat on the stovetop, stirring in a splash of whole milk or heavy cream to restore the luxurious creamy texture.
- These richly flavored, herbed potatoes are hearty enough to serve as a centerpiece side dish for prime rib, roasted chicken, or rich beef stew.
- For the fluffiest, non-gluey mash, make sure you thoroughly drain the potatoes and let them sit for a full minute to evaporate excess moisture before mashing and incorporating the Boursin.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American