These Boursin Mashed Potatoes are quick to whip up in your Instant Pot. Yukon Gold potatoes, Boursin cheese, butter, and cream make the most delicious side dish for your holiday parties! Everyone will be asking you, "What did you put in those mashed potatoes"?
Adding Boursin cheese to mashed potatoes is a great way to elevate this quintessential side dish. Serve them alongside my sous-vide turkey, and top them with great-tasting turkey gravy!
Being from the midwest, I have made a lot of mashed potatoes in my day. The trick is to add enough butter and cream so the potatoes are not dry or runny. You can always add more butter and cream, but you can't remove it.
The best potatoes for mashing are Yukon Gold. They have a high starch content and a buttery flavor. They make the creamiest mashed potatoes, trust me!!!
Pressure cooker mashed potatoes are a game-changer! Your potatoes cook in a fraction of the time. I like to mash, flavor, and finish them right in the Instant Pot.
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What makes this recipe so good
- Yukon Gold potatoes make the creamiest mashed potatoes on earth! High starch content and buttery flavor make them the right spud for the job.
- An excellent way to make mashed potatoes is to enlist the help of a pressure cooker. Boiling potatoes take too long, and they absorb a lot of water.
- Boursin Cheese is flavored with garlic and herbs. Do mashed potatoes like garlic and herbs? UMMM Yes!!!
Ingredients Notes
With these simple ingredients, you will have the best flavored mashed potatoes!
- Boursin Cheese - Made from pasteurized cultured milk and cream flavored with herbs, and garlic. I love this because I don't have to add extra garlic and herbs.
- Yukon Gold Potatoes - Hands down, the best potato for mashing. Their high starch content makes them rich and creamy
- Cream - Why not milk, you ask? Heavy cream has a higher fat content making these potatoes extra creamy and delicious!
See recipe card for quantities.
How to make Boursin Mashed Potatoes
Making homemade mashed potatoes is so easy, here's how to make it!
Step 1: Peel Yukon Gold potatoes and place them in a pressure cooker with 1 cup of water.
Step 2: Set the Instant Pot to high pressure and cook for 10 minutes, followed by a quick release.
Step 3: Mix in heavy cream, butter, and Boursin cheese.
Step 4: Season mashed potatoes with salt, and chives.
What is the best way to mash mashed potatoes?
Ricer - If you are going for fine mashed potatoes using a ricer is the trick. You will have no lumps and the potatoes will be creamy and delicious!
Potato Masher: If you are going for speed, a potato masher will save you time. A chunky mashed potato taste great too.
Verdict - If I was working in professional kitchens, I would use a potato ricer, but I almost always use a potato masher.
Substitutions and variations
- Potatoes - Russet, Yukon, and Red Potatoes are the best options.
- Dairy Free - Coconut milk is the best dairy-free milk to use. It will have a slight coconut flavor, but the high-fat content resembles cream.
- Ghee - Is butter with the milk solids removed, making it dairy-free.
- Cheeses - Blue cheese, cheddar, gouda, and cream cheese.
Equipment
- Instant Pot
- Potato Ricer
- Potato Masher
Can I freeze mashed potatoes?
Yes, and I have a fun way to do it. Grab a baking tray lined with parchment paper and scoop out 1 cup portions. Place the tray in the freezer until completely frozen. Transfer to ziplock bags. Freeze for up to 3 months.
What's the best way to reheat mashed potatoes?
Place your Boursin mashed potatoes in a large dutch oven. Slowly warm the potatoes up over low heat. This will prevent the potatoes from scorching or sticking to the bottom of the pan.
Chef Tips
- Choose the right potato: Yukon gold potatoes have a high starch content making them rich and creamy. Russet and red potatoes can be used as well.
- Use an Instant Pot: A pressure cooker can cook potatoes in 10 minutes, and you can mash and season them all in the same pan!
- Use a potato ricer: Do you want silky smooth mashed potatoes? Press those potatoes through a ricer so you don't end up with chunky mashers.
- Add more salt: Potatoes love salt. Mashed potatoes taste bland without the right dosing of it.
- Make ahead: Peel potatoes 24 hours in advance and submerge them under cold water. This will keep them from turning brown. The next day steam, mash, and enjoy!
FAQ
Boursin cheese is pasteurized and cultured milk and cream, flavored with dried parsley, chives, garlic, and white pepper.
Yes! Boursin cheese is flavored with garlic and herbs, making it the perfect addition to mashed potatoes. Boursin cheese turns any mashed potato into a creamy side dish.
Mashed potatoes can take on many different flavors. Try adding horseradish, sour cream, herbs, bacon, kale, truffle oil, and cheeses.
Did you make this recipe? Leave a ⭐️ review below and tag @thefrizzledleek Instagram, Facebook, and Pinterest!
📖 Recipe
Boursin Mashed Potatoes
Equipment
Ingredients
- 2 pounds Yukon Gold Potatoes Peeled
- ½ cup butter 1 stick
- ¾ cup heavy cream
- 1 package Boursin cheese fine herbs and garlic
- 1 tablespoon fresh chives minced
- salt to taste
Instructions
- Place the peeled potatoes in the bottom of the Instant Pot.
- Pour 1 cup of water over the potatoes and secure the lid. Set to high pressure for 10 minutes.
- When the timer goes off quick release the pressure from the pot.
- Transfer the potatoes to a colander to remove the water. Put the potatoes back into the Instant Pot.
- Mash potatoes with a ricer or potato masher. Add in butter, cream, and Boursin cheese. Mix until smooth.
- Turn on the saute function and cook for two minutes. Season with salt and garnish with fresh-cut chives.
Notes
- Choose the right potato: Yukon gold potatoes have a high starch content making them rich and creamy. Russet and red potatoes can be used as well.
- Use an Instant Pot: A pressure cooker can fully cook potatoes in 10 minutes and you can mash and season them all in the same pan!
- Use a potato ricer: Do you want silky smooth mashed potatoes? Press those potatoes through a ricer so you don't end up with chunky mashers.
- Add more salt: Potatoes love salt and mashed potatoes just taste bland without the right dosing of it.
- Make ahead: Peel potatoes 24 hours in advance and submerge them under cold water. This will keep them from turning brown. The next day steam, mash, and enjoy!
mikecleavenger
Boursin mashed potatoes are creamy and delicious! This recipe is perfect around the holidays. By the way, Yukon Gold potatoes are the secret to making the perfect mashed potato.
JILL Coronado
Genius! My kid loves it!