If you’re searching for the creamiest, most flavourful mashed potatoes ever, this Garlic Boursin Cream Cheese Mashed Potatoes recipe is about to become your new favourite.
Made with fluffy Yukon Gold potatoes, butter, milk, garlic, and a full wheel of Garlic Boursin French cream cheese, this luxurious side dish fits perfectly on Thanksgiving and Christmas tables, yet it’s easy enough to enjoy any night of the week paired with your favourite roast or slice of meatloaf.
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Best Cheesy Mashed Potatoes For Garlic Lovers
Mashed potatoes, one of the most beloved comfort foods around the world, have a rich history that stretches back centuries.
While potatoes were first domesticated in the Andes region of South America around 8,000 years ago, they didn’t make their way to Europe until the late 16th century. Early European adopters of the potato were slow to embrace it, but by the 17th and 18th centuries, mashed potatoes began appearing on French and British tables as a hearty, versatile side dish.
Over time, mashed potatoes evolved into a symbol of home-style cooking and culinary creativity. In the 19th century, chefs began experimenting with additions like garlic, cheese, and herbs, transforming the humble mash into a gourmet accompaniment.
Today, mashed potatoes hold a special place in holiday feasts, Sunday roasts, and modern restaurant menus. From creamy, buttery versions to indulgent garlic or Boursin-infused varieties, this timeless dish continues to comfort and delight, proving that simple ingredients can create extraordinary flavours.
We love Garlic Boursin so much you’ll also find the French cream cheese in these recipes: Leeks in Cheese Sauce, French Tomato Tart, and Garlic Boursin Linguine with Grilled Chicken.
Why You’ll Love Garlic Boursin Mashed Potatoes
- Rich and creamy: Boursin adds instant rich and decadent French flavour.
- Easy to make: Simple ingredients, big payoff.
- Perfect for holidays: A crowd-pleaser that pairs with turkey, beef, or ham.
- Make-ahead friendly: Reheats beautifully for stress-free entertaining.
How to Make Mashed Potatoes
- Cook Potatoes: Peel and cube the Yukon Gold potatoes, then boil them in salted water until fork-tender. Yukon Golds are naturally buttery and create a velvety mash without becoming gluey.
- Infuse the Milk and Butter: Warm the milk, butter, and crushed garlic together in a small saucepan. This step enhances the garlic flavour and helps the potatoes absorb the liquid more smoothly.
- Mash Until Smooth: Drain and mash the potatoes using a potato masher, ricer, or mixer. Pour in the warm garlic-infused milk, then add the Garlic Boursin cheese. Stir until melted and creamy.
- Season To Perfection: Add salt, black pepper, and a pinch of nutmeg, a classic secret ingredient for holiday sides. Taste and adjust as needed.
- Serve With Fresh Chives: Garnish with chopped chives for a bright, fresh finish.
Tips For Making The Best Mashed Potatoes
- Use Yukon Golds: They create the dreamiest mash thanks to their creamy, slightly waxy texture.
- Warm The Dairy: Cold milk or butter can make mashed potatoes gummy.
- Don’t Over-Mix: Over-stirring breaks down potato starch, leading to pasty potatoes.
- Add More Richness: You can fold in extra butter, cream, or even sour cream or Crème fraîche for a tangy twist.
What Makes Boursin Perfect for Mashed Potatoes?
Boursin is a French cream cheese that is already seasoned with herbs, garlic, and a light whipped texture. When melted into hot mashed potatoes, it adds:
- A rich, savoury garlic flavour
- A velvety smooth texture
- Built-in seasoning
- A gourmet taste without extra work
What to Serve with Mashed Potatoes
These mashed potatoes pair beautifully with holiday classics and everyday mains alike:
- Roast turkey or chicken
- Glazed ham
- Prime rib or beef tenderloin
- Meatloaf
- Grilled steaks
- Brussels Sprouts with Bacon
- Baked Cabbage with Cheese Casserole
- Red Cabbage with Cranberries
- Herb-roasted vegetables
Make-Ahead and Reheating Tips
- Make ahead up to 2 days: Store in an airtight container.
- Reheat: Warm gently on the stove with a splash of milk, or heat covered in the oven.
- Slow cooker option: Keep mashed potatoes warm for hours on low, perfect for holiday hosting.
Garlic Boursin Mashed Potatoes
Equipment
- measuring cups
- measuring spoons
- Large pot
- Potato Masher or Ricer
Ingredients
- 3 lb Yukon Gold Potatoes peeled and cut into large chunks
- 4 Garlic Cloves
- 1/3 cup Unsalted Butter
- 1 cup Milk
- 1.5 tsp Kosher Salt
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Black Pepper
- 150 g Garlic Boursin Cheese
- 1 tbsp Chives chopped
Instructions
- Place the potatoes and garlic in a large pot and cover with cold water by 1 inch. Season the water with salt.
- Bring water to a boil over high heat, then reduce the heat to medium and gently boil for 15 to 20 minutes, or until the potatoes are fork-tender. Drain the potatoes and return to the pot.
- Begin to mash the potatoes and garlic with a masher. When they are partially mashed, add the butter, milk, salt, pepper and nutmeg. Continue mashing until the potatoes reach your desired consistency, then use a spatula or wooden spoon to fold in nobs of garlic boursin cheese.
- Season to taste and serve topped with chopped chives.
Nutrition
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