Description
These creamy Boursin Mashed Potatoes are a rich and flavorful twist on classic mashed potatoes, featuring the herb-infused Boursin cheese blended with cream cheese and half-and-half for an irresistibly smooth texture. Perfect as a comforting side dish for any meal, they are baked to perfection, resulting in a warm and luscious treat that serves 6 people.
Ingredients
Scale
Mashed Potatoes
- 2 lb Yukon gold potatoes, peeled and cubed
- 1 (5.2-oz) package Boursin Cheese
- 4 oz cream cheese, softened
- â…” cup half-and-half
- ¼ cup butter
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF. Lightly spray a 9×9-inch baking pan with cooking spray to prevent sticking.
- Cook Potatoes: Place the peeled and cubed Yukon gold potatoes into a saucepan and cover them with water. Bring to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes or until the potatoes are tender when pierced with a fork. Drain the water and return the potatoes to the saucepan.
- Mix Ingredients: Add the Boursin cheese, softened cream cheese, half-and-half, butter, salt, and pepper to the hot potatoes in the saucepan. Using an electric mixer, beat the mixture at medium speed until the potatoes are smooth and creamy.
- Bake: Spoon the mashed potato mixture into the prepared baking pan and bake in the preheated oven for 15 minutes, allowing the flavors to meld and the top to warm through slightly.
- Garnish and Serve: Optionally, garnish the baked mashed potatoes with fresh parsley before serving for a pop of color and herbal freshness.
Notes
- Use Yukon gold potatoes for a naturally creamy texture and buttery flavor.
- For a lighter version, substitute half-and-half with milk or a lower-fat alternative.
- Ensure potatoes are fully drained before mashing to prevent watery mashed potatoes.
- Feel free to add garlic powder or chives to enhance the flavor profile.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
