Boursin Mashed Potatoes Recipe
Creamy mashed potatoes flavored with 2 boxes of Boursin cheese, it doesn't get more decadent than this.
Servings: 8
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
Calories: 310kcal | Carbohydrates: 42g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 420mg | Potassium: 980mg | Fiber: 3g | Sugar: 2g | Vitamin A: 509IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 2mg
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