Boursin Mashed Potatoes

Ingredients

• 1.5 kg (3 lb)Maris Piper potatoes, peeled and cut into chunks
• 1.25 litres (5 cups)water
• 1 tablespoonsalt
• 150 g (5 oz)Boursin Garlic & Fine Herbs cheese
• 60 g (3 tablespoons)butter
• 250 ml (1 cup)semi-skimmed milk
• 1/2 teaspoonsalt
• 1/4 teaspoonfreshly ground black pepper

Instructions

1. 1

   Boil the potatoes

   Put the potatoes and water in a large pan, ensuring the chunks are covered; add more water if necessary. Stir in 1 tablespoon of salt and bring to the boil.

2. 2

   Cook until tender

   Boil for 15 minutes, or until the potatoes are tender when pierced with a fork. Drain them and return them to the pan.

3. 3

   Mash with Boursin

   Add the Boursin, butter, half the milk, the salt and pepper. Mash until smooth, adding more milk as needed to reach your preferred consistency.

4. 4

   Season and serve

   Taste and adjust the seasoning, then serve topped with a little butter and chopped fresh parsley or chives.

What are Boursin mashed potatoes?

Mashed potatoes are a familiar British side, made here richer and more aromatic with garlic-and-herb Boursin. The soft cheese melts into the hot potatoes, bringing seasoning and a creamy texture.

This version relies on floury Maris Piper potatoes, which mash readily, and adds milk gradually so you can control how soft the finished mash is.

Nutrition and macros by portion

The nutrition label shows one serving as written: 283 calories, 9g protein, 38g carbs, 11g fat.

The potatoes provide most of the carbohydrates, while Boursin and butter contribute much of the fat. Boursin also supplies some protein, with additional protein from the milk. Pair a serving with vegetables and a protein-rich main to round out the plate.

Choosing the potatoes

Maris Piper: these floury potatoes are a good choice for a light, fluffy mash. Cut them into similarly sized chunks so they cook at roughly the same rate.

Water: use enough to cover the potatoes before bringing the pan to the boil. The tablespoon of salt seasons the potatoes as they cook.

Getting a smooth mash

Drain well: return the potatoes to the pan after draining so excess water does not dilute the cheese and milk. Mash while they are still hot.

Add the milk gradually: begin with half, then add more a little at a time. Stop when the mash is as soft as you like; it may not need all the milk.

Balancing the flavour

Boursin: the Garlic & Fine Herbs variety seasons the mash as well as adding richness. Taste before adding extra salt, since the cheese and cooking water have already contributed seasoning.

Butter and pepper: butter rounds out the texture, while freshly ground black pepper adds a little warmth. Finish with a small amount of butter and chopped parsley or chives if desired.

Timing and doneness

The potatoes take about 15 minutes to cook once boiling. Check a few chunks with a fork; they should be tender enough to mash easily, without a firm centre.

Chunk size and pan conditions can affect the cooking time, so use the fork test rather than relying on the clock alone.

What to serve alongside

Serve the mash with roast meat, sausages or a vegetable main, and pair it with greens or another vegetable for a more balanced plate. Its rich, savoury flavour also suits gravy.

If making it ahead for a meal, keep the mash covered and warm, then stir gently before serving. Add a splash of milk if it has thickened.

Recipe notes & tips

• Cut the potatoes into similar-sized chunks so they cook evenly.
• Make sure the potatoes are covered by water before bringing them to the boil.
• Drain the potatoes thoroughly before returning them to the pan.
• Add the milk in stages to avoid making the mash too loose.
• Taste before adding more salt, as the Boursin is already seasoned.

Variations

• Use chives: stir finely chopped chives through the mash for a fresh herbal finish.
• Add parsley: fold chopped fresh parsley into the potatoes just before serving.
• Change the cheese: try another garlic-and-herb soft cheese, adjusting the salt to taste.
• Add roasted garlic: mash in a little soft roasted garlic for a deeper garlic flavour.
• Make it coarser: mash less for a more rustic texture with small pieces of potato.

Common mistakes to avoid

• Uneven chunks: different sizes cook at different rates; cut the potatoes into similar pieces.
• Undercooking: firm centres are difficult to mash smoothly; cook until a fork passes through easily.
• Excess water: wet potatoes can make loose mash; drain them well before adding the other ingredients.
• Adding all the milk at once: the mash can become too thin; pour it in gradually and check the texture.
• Over-seasoning early: Boursin is already savoury; taste the finished mash before adding more salt.

How to store

Cool leftovers promptly, store them in a covered container in the fridge and use within 3 days. Reheat gently in a pan or microwave, stirring occasionally; loosen with a splash of milk if needed.

Frequently asked questions