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Boursin and Parsley Mashed Potatoes


Boursin Mashed Potatoes

Boursin Mashed Potatoes

Photo of Boursin Mashed Potatoes © Diana Rattray
These mashed potatoes get extra flavor from the boursin cheese with garlic and herbs. This recipe is easily doubled for a big dinner.


  • 3 pounds baking potatoes
  • 1 teaspoon salt
  • 1 package (5.2 ounces) boursin cheese with garlic and herbs
  • 1/2 cup whole milk
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt, or to taste
  • 1/8 teaspoon freshly ground black pepper, or to taste


Peel potatoes and cut into 1-inch chunks. Rinse and put in a large saucepan; cover with water and add about 1 teaspoon salt. Bring to a boil. Reduce heat to medium low, cover, and simmer until potatoes are tender, about 25 minutes. Drain the cooked potatoes and transfer them to a large bowl. Add boursin cheese, milk, parsley, 1/2 teaspoon salt, and pepper. Beat with an electric mixer or mash by hand just until blended. Add more milk if you like a creamier or thinner consistency. Taste and add more salt and pepper, if needed.
Serves 4 to 6.

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