Creamy Boursin Mashed Potatoes Casserole

Close up view of a dish holding cheesy boursin mashed potatoes garnished with parsley - Hostess At Heart

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Creamy Boursin Mashed Potatoes Casserole

Creamy boursin mashed potatoes casserole with garlic herbs, sour cream & parmesan topping. Perfect comfort food side dish for holidays & family dinners!

Prep Time 20

Cook Time 40

Total Time 1

Servings

Author Julie Menghini

Ingredients

2 lbs Yukon Gold potatoes peeled and diced into 1-2-inch pieces
½ cup 8 tablespoons salted butter, melted, divided
¼ cup chicken broth
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
¼ tsp ground black pepper
½ cup sour cream
5.3 oz Boursin cheese, Garlic and Fine Herbs one container
1-2 tbsp milk this amount may be adjusted according to the desired mashed potato texture.

Topping

1 cup fresh-grated Parmigiano cheese
4 tbsp butter softened

Instructions

Preheat the oven to 350 °F.
Butter a 9x9 baking dish. Set aside.
Peeled and diced the potatoes. Rinse and place them in a saucepan.
Fill the saucepan with water and, if desired, add 2 teaspoons of salt.
Cook until the potatoes are tender when pierced with a fork (about 190°F internally).
Drain the water, then add the butter and chicken broth. Mash the potatoes until the butter is melted.
Season with salt, garlic powder, onion powder, and pepper. Mix well.
Stir in the sour cream until combined.
Add the Boursin cheese and mix with a spoon until fully incorporated.
Transfer the potato mixture to the prepared baking dish and spread evenly. Set aside.
In a small bowl, combine the Parmigiano cheese and softened butter with a fork until blended.
Drop small pieces of the topping mixture evenly over the potatoes.
Bake in the preheated oven for 40–45 minutes, or until the top is golden and bubbly.
Cool the casserole for 5-8 minutes.
Garnish with fresh herbs. Serve warm and enjoy!

Notes

Cut the potatoes into even-sized chunks to ensure a more even cooking
Salting the water when cooking the potatoes brings more flavor to the potatoes
Mash the potatoes while they are still hot. This way, the butter and Boursin will blend well and give you a perfect smooth texture.
I added sour cream for a creamy texture. The Boursin brings a nice addition of herbs and cheese flavor.
Allow the casserole to cool for 5-8 minutes. This way, it will be easier to scoop the portions.
You can make this casserole ahead of time. Just make sure to add the topping just before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Have fun with the recipe. Add some Parmigiano cheese into the potato mixture, choose your favorite Boursin cheese flavor, and add bacon bits or red pepper flakes for a spicy twist.
Don’t have Parmigiano cheese? Don’t worry, substitute the topping (Parmigiano and butter) with Colby Jack or Cheddar.

Nutrition

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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