× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Boursin® Cheese Whipped Potatoes

Share this

Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: Mashed


Side Dish

Prep Time

10 Mins

Cook Time

55 Mins


Serves 6



Whipped Potatoes

  • 3 pounds russet potatoes, washed, peeled and cut into 2 inch dice
  • 4 Tablespoons Kosher Salt
  • 1½ cups Half & Half (half whole milk and half heavy cream can be substituted)
  • 3 Tablespoons Unsalted Butter
  • 5.2 ounce pkg. Boursin Cheese, Garlic and Herb Flavor
  • ¼ cup Chives, chopped fine
  • ¼ cup Parsley, chopped fine
  • 1 teaspoon Freshly Ground Black Pepper


  1. Place the potatoes in a large heavy bottom pot, cover the potatoes with cold water until the water line is about 1 inch above the potatoes (This is important, too much water can change the texture of your final recipe). Add the salt and place over medium high heat.  Allow the water to come to a boil and then reduce the heat until it is at a bare simmer.
  2. Allow the potatoes to cook until fork tender, this should take about 45 minutes.
  3. Drain the potatoes well in a strainer or colander. Return the pot to the stove and add in the half & half as well as the butter, heat the mixture until the butter is melted and the half and half is at a bare simmer (be careful not to burn the half & half).
  4. Add the Boursin Cheese to the hot dairy mixture.
  5. Add the hot potatoes to a stand mixture fitted with a whip attachment.
  6. Add in the butter, half & half, and the boursin cheese mixture. Turn the mixer on low speed and gradually increase the speed as the liquid gets incorporated into the potatoes.  Whip on medium high speed for about a minute until the potatoes are light and airy.
  7. Reduce the speed on the mixer to low and add in the chives and parsley
  8. Adjust the seasoning with freshly ground black pepper and keep warm or serve immediately.

You may also like our Olive Oil and Yogurt Whipped Potatoes with Sunflower Seed Dukkah recipe.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up