Boursin Mashed Potatoes

Ingredients

• 907 g (2 pounds)gold potatoes, peeled and quartered
• 240 ml (1 cup)water
• 10 g (2 teaspoons), to tastesalt
• 120 ml (1/2 cup; 4 ounces)whole milk
• 120 ml (1/2 cup; 4 ounces)double cream
• 57 g (4 tablespoons), cut into cubesbutter
• 85 g (3 ounces; about half a wheel)Boursin cheese

Instructions

1. 1

   Add to pot

   For the Instant Pot method, put the potatoes, water and half the salt into the pot.

2. 2

   Pressure cook

   Lock the lid and set the steam valve to sealing. Select pressure cook/manual on high for 10 minutes. The pot takes about 8 minutes to come to pressure before the countdown begins. When cooking finishes, carefully quick-release the pressure by turning the valve to venting with the handle of a long spoon. The release may spray liquid with the steam; cover the top with a tea towel if needed.

3. 3

   Warm dairy

   Drain the potatoes in a colander and set them aside. Cancel the Instant Pot programme, add the milk, cream and butter, then select sauté with the temperature set to normal. Heat for about 2 minutes, until the milk is warm and the butter starts to melt, then cancel the heat. If you did not weigh the potatoes beforehand, check the recipe notes to adjust the recipe before continuing.

4. 4

   Mash potatoes

   Return the potatoes to the Instant Pot and mash them into the warm milk mixture. Add the Boursin and mash again.

5. 5

   Season and serve

   Add the remaining salt to taste and serve. To keep the potatoes warm for up to an hour, set the pan over lightly simmering water and cover it loosely. They can be made up to a day ahead and reheated the same way.

6. 6

   Boil potatoes

   For the hob method, bring a large pot of heavily salted water to the boil. Scrub, peel and quarter the potatoes, then cook them for 10–15 minutes, until tender but not falling apart. Drain them, return them to the pot and immediately mash or put them through a potato ricer.

7. 7

   Heat cream

   Bring the milk and cream to a simmer in a small saucepan. Cut the butter into small cubes, then add the butter, Boursin and half the salt to the potatoes.

8. 8

   Beat until smooth

   Gradually beat the hot milk and cream into the potatoes, continuing until smooth and creamy. If the potatoes seem very dry, warm a little extra milk before adding it. Taste and add more salt if desired. To keep warm for up to an hour, cover loosely and set the pan over lightly simmering water; the potatoes can be made a day ahead and reheated this way.

What are Boursin mashed potatoes?

This is an American-style mashed potato side enriched with Boursin, a soft French Gournay cheese. The cheese brings a savoury, creamy finish to the familiar combination of potatoes, dairy and butter.

Gold potatoes are a good fit because their naturally creamy texture mashes readily. Cooking them in the Instant Pot or on the hob gives you two routes to the same comforting result.

Nutrition and macros by portion

The nutrition label shows one serving as written: 323 calories, 5g protein, 28g carbs, 22g fat.

The potatoes provide most of the carbohydrates, while butter, cream, milk and Boursin contribute much of the fat. The potatoes, milk and cheese also provide some protein. Balance the plate with a portion of vegetables and a protein-rich main.

Choosing the potatoes

Gold potatoes: Yukon gold, yellow or butter potatoes all fit the recipe. Peel and quarter them so the pieces cook evenly.

Tenderness: on the hob, cook until a knife passes through easily but the pieces still hold their shape. Draining promptly helps avoid waterlogged mash.

Working with Boursin

Warm dairy: heating the milk, cream and butter before mixing helps them blend into the potatoes without cooling them down.

Add the cheese after mashing the potatoes with the dairy. Mash again just until it is incorporated for a smooth, savoury finish.

Getting the texture right

Mash promptly after draining, particularly with the hob method, while the potatoes are still hot. A potato masher gives a little more texture, while a ricer makes a finer mash.

If the mixture feels too dry, add a little extra warm milk as directed in the method. Avoid vigorous or prolonged mixing, which can make mashed potatoes gluey.

Choosing a cooking method

Instant Pot: the potatoes cook under high pressure for 10 minutes, after the pot takes about 8 minutes to reach pressure. Release the pressure carefully, as the steam vent can spit liquid.

Hob: simmer the potatoes for 10–15 minutes, checking that they are tender without falling apart. This method calls for a large pot of heavily salted water.

Serving and keeping warm

Serve the mash alongside roast meat, vegetables or a savoury pie. Its creamy texture also works well with gravy.

To hold it for up to an hour, cover the pan loosely and set it over lightly simmering water. Stir gently before serving if the surface has settled.

Recipe notes & tips

• Cut the potatoes into similarly sized quarters so they cook at about the same rate.
• For the Instant Pot, cover the steam release area with a tea towel if you want to contain any liquid spray.
• Drain the hob-cooked potatoes well before mashing.
• Warm any extra milk before adding it to dry potatoes.
• Taste before adding the remaining salt, as Boursin is already savoury.
• Use a potato ricer for a finer texture or a masher for a more rustic finish.

Variations

• Fresh herbs: fold in chopped chives or parsley just before serving.
• Garlic flavour: mash in roasted garlic for a mellow savoury note.
• Peppery finish: season with freshly ground black pepper to taste.
• Extra Boursin: add more cheese for a stronger, richer flavour.
• Skin-on mash: leave the potatoes unpeeled for a more rustic texture.

Common mistakes to avoid

• Uneven potato pieces: cut them to a similar size so they finish cooking together.
• Overcooking on the hob: drain once tender but still holding their shape.
• Waterlogged potatoes: drain them thoroughly before mashing.
• Cold dairy: warm the milk and cream before beating them into the potatoes.
• Adding extra milk cold: warm it first, then add gradually to control the texture.
• Overworking the mash: stop mixing once it is smooth and creamy to help avoid a gluey result.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a loosely covered pan over lightly simmering water, stirring carefully; add a splash of warm milk if needed. The recipe can be made up to a day ahead and reheated the same way.

Frequently asked questions