Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and cut into chunks
- 5.2 oz Garlic & Fine Herbs Boursin cheese (or any Boursin flavor)
- 4 tbsp unsalted butter, softened
- 1/2 cup whole milk, warmed
- 1/4 cup sour cream (optional, recommended)
- 1 1/2 tsp salt, plus more to taste
- 1/2 tsp black pepper, freshly ground
- 2 tbsp chives or parsley, chopped (for garnish)
Instructions
- Peel and cut Yukon Gold potatoes into even 2-inch chunks.
- Place potatoes in a large pot and cover with cold water. Add 1 tsp salt.
- Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until fork-tender.
- Drain potatoes in a colander and let them steam dry for 2-3 minutes.
- Return potatoes to the pot or a mixing bowl. Mash using a masher or ricer until smooth (leave a few lumps for rustic texture if desired).
- Stir in softened butter until melted and combined.
- Add Boursin cheese and warm milk. Mix gently until incorporated.
- If using, fold in sour cream for extra creaminess. Season with black pepper and additional salt to taste.
- Taste and adjust seasoning. Add more milk for smoother potatoes or more Boursin for stronger flavor.
- Transfer mashed potatoes to a serving bowl. Garnish with chopped chives or parsley and a pat of butter if desired.
Notes
- For best results, use Yukon Gold potatoes and warm dairy ingredients.
- Avoid over-mixing to prevent gummy texture.
- You can make this recipe dairy-free by using plant-based butter, milk, and Boursin.
- Store leftovers in the fridge for up to 4 days; reheat with a splash of milk.
- Garnish with fresh herbs for color and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiled & Mashed
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: About 1 cup
- Calories: 220
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g