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These rich and creamy Boursin mashed potatoes are made with Yukon gold potatoes, milk, cream, butter, and Boursin (Gournay cheese). Cook them in the Instant Pot or on the stovetop!
Who else simply cannot get enough mashed potatoes?
I love them.
They’re creamy, filling, and a perfect side dish.
Over the past few weeks, I’ve been testing lots of mashed potato dishes. For you, because that’s what I do.
We’ve had goat cheese mashed potatoes (and Instant Pot goat cheese mashed potatoes), fluffy mashed potatoes, and Julia Child-inspired French mashed potatoes.
Recently, though, as I was standing in the cheese aisle at Trader Joe’s, I saw a box of Boursin and had another idea.
Boursin mashed potatoes.
This rich and creamy Boursin mashed potatoes are made with gold potatoes, milk, cream, butter, and of course, Boursin.
This recipe has both Instant Pot and stovetop directions. The photos in the post are for the Instant Pot version, but check the second half of the recipe card for the stovetop directions.
Got extra potatoes? Try these salt and vinegar smashed potatoes, roasted baby potatoes, crispy oven fries, or freeze potatoes for later.
What is Boursin?
Boursin is a brand of Gournay cheese, a flavored, spreadable, crumbly French cheese. It’s a type of fromage frais (fresh cheese).
Boursin comes in lots of different flavors, but the one that’s easiest to find is garlic and fine herbs. For this recipe, stick with flavors that highlight herbs, and avoid sweet versions of Boursin.
This post is not sponsored by Boursin. I just really like it.
What Can I Use Instead of Boursin?
Can’t find Boursin? Try making your own fromage frais.
This recipe will also work other types of soft cheese, such as goat cheese or cream cheese. Just keep in mind that the flavor will be different if you use different cheese.
Can I Use Russet Potatoes Instead of Gold?
Of course you can.
Your potatoes will be fluffy instead of creamy, but they’ll still be delicious.
How to Make Instant Pot Boursin Mashed Potatoes
Start with two pounds of gold potatoes. I recommend using a scale (either an analog kitchen scale or a digital kitchen scale) to weigh the potatoes.
Add peeled and quartered potatoes to the Instant Pot basin, along with one cup of water and a little salt.
Close the lid, and set the valve to sealing.
Close the Instant Pot, turn the valve to the sealing position, and press pressure cook (or manual).
Set the timer to 10 minutes.
Some Instant Pots models have a pressure cook button, and others have a manual button. They do exactly the same thing.
It will take about eight minutes for the Instant Pot to build pressure, and then it’ll start counting down.
When the countdown finishes, carefully quick release the pressure.
Drain the potatoes and set them aside.
Add the milk, cream, and butter to the Instant Pot basin. Press cancel to end the previous program, and press the sauté button.
The Instant Pot will begin to heat the milk and melt the butter. As soon as the milk is warm (about two minutes), press cancel to turn off the heat.
Add the potatoes back to the Instant Pot.
Use a potato masher (for chunkier potatoes) or ricer (for smoother potatoes) to mash the potatoes into the milk. I own this potato masher and an OXO ricer-style potato masher.
At first it might seem like there’s too much milk for the potatoes, but as long as you used a full two pounds of potatoes, they should completely absorb the milk.
Next, add the Boursin to the potatoes.
Mash them again until the cheese is incorporated.
Finally, taste the potatoes and season them with a little salt.
Serve your Boursin mashed potatoes along with some caramelized onion gravy, a little bourbon cranberry sauce, and a shaved Brussels sprout salad.
Boursin Mashed Potatoes
No
3-4 Days
Equipment
- Colander
Ingredients
- 2 pounds gold potatoes, peeled and quartered Look for “gold,” “Yukon gold,” “yellow,” or “butter” potatoes
- 1 cup water
- 2 teaspoons salt, to taste
- ½ cup whole milk (4 ounces)
- ½ cup heavy cream (4 ounces)
- 4 tablespoons butter, cut into cubes
- 3 ounces Boursin (~half one wheel) See Recipe Notes
Instructions
Instant Pot Directions:
- Add potatoes, water, and half the salt to the Instant Pot.
- Seal the lid and turn the steam valve to the sealing position.Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 10 minutes.The Instant Pot will take about 8 minutes to come to pressure, and then will start counting down the cook time.As soon as it beeps to let you know the cook time has finished, carefully quick release the pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.Tip: Quick release can be messy– the vent will shoot some liquids out with the steam. Lay a kitchen towel over the top to keep your kitchen clean.
- Drain the potatoes into a colander, and set aside.Press cancel on the Instant Pot to end the previous program.Add the milk, cream, and butter to the Instant Pot. Press the sauté button. Leave the adjustable temperature setting at normal.Heat the milk for about 2 minutes, until the butter begins to melt and the milk is warm. Press the cancel button to turn off the heat.If you did not weigh your potatoes before starting, check the recipe notes to adjust the recipe before proceeding.
- Put the potatoes back into the Instant Pot and mash into the milk. Add the Boursin cheese and mash again.
- Add the remaining salt to taste, and serve.Make Ahead / Leftovers: To keep warm (for up to an hour), place in a pan over lightly simmering water, and cover loosely. The mashed potatoes can be made up to a day ahead of time, and then reheated in the same manner (in a loosely covered pan over simmering water).
Stovetop Directions:
- Bring a large pot of heavily salted water to a boil.Scrub, peel, and quarter the potatoes. Add the potatoes to the boiling water, and cook 10-15 minutes until tender (but not falling apart).Drain the potatoes. Add the potatoes back to the pot and immediately run through a potato masher or ricer.
- Add the milk and cream to a small saucepan and bring to a simmer.Cut the butter into small cubes. Add butter cubes, Boursin and half the salt to the potatoes.
- Begin beating the hot milk or cream into the potatoes. Continue beating until the potatoes are smooth and creamy.If your potatoes were very dry, you might need to add extra milk. (Warm the milk before adding.) Taste and add more salt if desired.Make Ahead / Leftovers: To keep warm (for up to an hour), place in a pan over lightly simmering water, and cover loosely. The mashed potatoes can be made up to a day ahead of time, and then reheated in the same manner (in a loosely covered pan over simmering water).
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