Creamy Garlic & Herb Mashed Potatoes made with Russet potatoes, Garlic & Herb Boursin Cheese, heavy cream and salted butter.
I’m on a potato kick lately and can’t seem to get enough of them whether they’re fries or wedges, roasted or mashed like these Garlic & Herb Mashed Potatoes. Maybe it’s because they’re so easy to make or when I think of a typical “side dish” my head automatically goes to potatoes or rice, even though I know there are so many other options.
When eating certain main courses, mashed potatoes are a ‘must have’ so that you can dunk your meat into them. For example, meals like meatloaf or buttermilk fried chicken automatically scream for a big helping of mashed potatoes to go with them. Am I right?
I had recently purchased some Boursin Garlic & Herb Cheese for us to snack on and found myself with a little bit left over and decided to use the remainder cheese to mix into my mashed potatoes. To make these, start by peeling your potatoes and cutting them into large uniform pieces. Place the potatoes in a pot of water and bring to a boil; then reduce the heat and allow to cook over medium high heat until the potatoes are fork tender.
[clickToTweet tweet=”Creamy Garlic & Herb Mashed Potatoes made with Russet potatoes, Garlic & Herb Boursin Cheese, heavy cream and salted butter. #potatoes #sidedish” quote=”Creamy Garlic & Herb Mashed Potatoes made with Russet potatoes, Garlic & Herb Boursin Cheese, heavy cream and salted butter. “]The timing may vary depending on how big you cut your pieces; however, mine were about 2-inches and took about 15 minutes after the water started to boil. Once the potatoes are cooked, drain the water and place the potatoes back in the pot. Actually if you have one of these handy clip on strainers, you don’t even have to take them out of the pot–it works great!
Next, add your cheese, heavy cream, and butter and mash them with an electric mixer or immersion blender. I find it makes the potatoes really creamy with little chunks, but if you prefer your mashed potatoes more on the chunkier side, you can use a handheld potato masher. Season with salt and pepper to your taste and your side dish is ready in about 30 minutes from start to finish!
These Creamy Garlic & Herb Mashed Potatoes are sinfully good so I don’t recommend that you eat them with dinner every night because healthy they are not (well maybe every other would be okay 😉 ). You can also use any soft spreadable flavored cheese in place of the Garlic & Herb variety to mix up the flavors a bit too. ~Enjoy!
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Creamy Garlic & Herb Mashed potatoes made with Russet potatoes, Garlic & Herb Boursin Cheese, heavy cream and salted butter.
- 1 1/2 lb. Russet Potatoes
- 2 oz. Boursin Garlic & Herb Cheese
- 1/2 c. Heavy Cream
- 3 tbsp. Salted Butter
- Kosher Salt & Black Pepper, to taste
Peel your potatoes and cut them into large uniform pieces. Place the potatoes in a pot of water and bring to a boil; then reduce the heat and allow to cook over medium high heat until the potatoes are fork tender.
(The timing may vary depending on how big you cut your pieces; however, mine were about 2-inches and took about 15 minutes after the water started to boil.)
Once the potatoes are cooked, drain the water and place the potatoes back in the pot.
Next, add your cheese, heavy cream, and butter and mash them with an electric mixer or immersion blender; then season with salt and pepper to taste.
(I find it makes the potatoes really creamy with little chunks, but if you prefer your mashed potatoes more on the chunkier side, you can use a handheld potato masher.)
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Beverley Press
We all need a recipe like this to accompany so many dishes, Yummy xoxo
Carrie's Experimental Kitchen
Thanks Beverley, so simple yet tasty! xoxo