Everyone wants a good mashed potato recipe, and this one stands out. Boursin mashed potatoes are a great holiday side dish (or anytime you want a comforting dish!). These mashed potatoes are smooth, chunky, and creamy without being overly rich.
Cut the potatoes into 1-inch chunks. Add them to a large stock pot or dutch oven. Add enough water so that they are covered by about one inch of water and boil until a sharp knife easily pierces them.
After the potatoes are cooked, drain the water.
Using the back of wooden spoon or potato masher, mash the potatoes until slightly mashed up but still a little chunky.
Stir in the Boursin cheese, butter, salt, and heavy cream until well combined.
Optional: serve with chopped chives or scallion greens on top as a garnish.
Notes
I didn't peel the potatoes I used for this recipe, but you can if you prefer. We like the rustic texture that the skins provide to the finished dish. You could use your preferred type of potato for this recipe, such as russet potatoes, red potatoes, new potatoes, etc. But I much prefer Yukon golds because they give an ultra creamy texture and are the best for mashed potatoes.