Boursin Mashed Potatoes
1 Comment Oct 21, 2025
Updated Nov 15, 2025
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A special side dish to make for dinner is Boursin Mashed Potatoes. This homemade potato recipe has amazing garlic flavor and plenty of butter.
We grab a few boxes of Boursin for every party—it’s the easiest appetizer. We’ve also made Boursin Chicken, which is such a treat. With this easy recipe, you can add that garlic-and-herb goodness to mashed potatoes.
Key Ingredients
Boursin cheese – Instantly adds herby, garlicky richness. I find these on the fancy cheese aisle near the Parmesan cheese.
Yukon Gold or russet potatoes – Both taste great in this recipe
Warm heavy cream – Keeps the mash silky.
Butter + garlic powder – Classic comfort and easy garlic flavor.
How to Make Boursin Mashed Potatoes
- Cook potatoes in broth until very tender.
- Mash with Boursin, butter, salt, pepper, and garlic powder.
- Stream in warm cream to finish—taste, tweak, serve.
Sarah’s Tips & Variations
Additions: Mix in crumbled cooked bacon, shredded cheddar cheese, or roasted garlic cloves to enhance the flavor.
Cheese Swap: You can substitute Boursin for cream cheese, goat cheese, or herbed garlic soft cheeses if you don’t have Boursin.
Lighten Up: For a lighter version. Use half-and-half or even low-fat milk in place of heavy cream, and reduce the butter slightly.
Too Thick? If your potatoes come out too thick, mix in more warm milk or cream a little at a time until you get the right texture
What to serve with Boursin Potatoes
Serve with any main that you would normally serve with mashed potatoes. We love Slow Cooker Whole Chicken, 3 Packer Pot Roast, or Slow Cooker Ribs.
How to Store & Reheat?
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or on the stove over low heat. Add a splash of milk or cream to keep them creamy while warming. Stir well to prevent sticking.
Boursin Mashed Potatoes Recipe
Ingredients
- 4 lbs about 8 medium-sized Yukon Gold or Russet potatoes, peeled and chopped into chunks
- 1 cup chicken or vegetable broth
- 10.4 oz. Boursin cheese rounds, (two-5.2 oz pkgs) any flavor of choice
- 4 Tbsp. unsalted butter, cubed
- ¾ cup heavy cream, warmed
- 1 tsp. garlic powder
- 1 tsp. salt
- ½ tsp. black pepper
- Fresh chives or parsley for garnish, optional
Instructions
- Place the peeled and chopped potatoes into the slow cooker. Pour in the chicken or vegetable broth. Cover with the lid and cook on high for 4 hours or on low for 6-7 hours, until the potatoes are very soft and fork-tender.
- Once the potatoes are done, drain any excess broth from the slow cooker.
- Add the Boursin cheese, butter, garlic powder, salt, and black pepper to the cooked potatoes.
- Using a potato masher or hand mixer, mash the potatoes directly in the slow cooker until smooth and creamy.
- Gradually pour in the warmed cream while mashing, adding a little at a time to control the consistency. Stir until everything is well combined and the mashed potatoes are as smooth or chunky as you prefer.
- Taste and adjust seasoning if needed. Adding more salt, pepper, or garlic powder.
- Keep the slow cooker on the “warm” setting if serving immediately, or transfer the mashed potatoes to a serving dish.
- Garnish with fresh chives or parsley, if desired, and serve hot. Enjoy!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Potato Recipes
Craving cozy sides for any crowd? Try Party Potatoes for potlucks and Cheesy Mashed Potatoes when you want extra-rich comfort.
For weeknight staples, make Slow Cooker Mashed Potatoes or set-and-forget Slow Cooker Baked Potatoes to pair with almost any main.
What a time-saver! I can make my potatoes in one slow cooker while cooking my roast in a second slow cooker, and making no mess at all on my stove because I had accidentally boiled over my potatoes. Would it be OK to use salted butter, as I hardly ever have unsalted butter in my freezer or fridge? Also, if I made the potatoes using cream cheese as a substitute for Boursin cheese, would one regular-sized brick be adequate?