Ingredients
Potatoes
- 5 pounds Yukon Gold potatoes, peeled and cut into pieces
Dairy & Cheese
- 1 cup unsalted butter, melted
- ½ cup milk
- ⅓ cup sour cream
- 1 block (5.3 ounces) garlic and herb Boursin cheese, crumbled, plus more for topping
Seasonings
- Kosher salt, to taste
- Freshly ground black pepper, to taste (about ½ teaspoon)
Instructions
- Prep Potatoes: Peel and chop the Yukon Gold potatoes into uniform pieces, slicing them in half or quarters depending on size to ensure even cooking. For advanced prep, submerge the chopped potatoes in a large bowl of cold ice water and refrigerate for 12 to 18 hours to prevent browning.
- Boil Potatoes: Place the potato pieces in a large pot filled with cold water. Add a generous pinch of kosher salt to the water. Bring to a boil over medium heat, and cook until the potatoes are fork-tender, about 12 to 15 minutes. Check earlier at 10 minutes if the pieces are particularly small.
- Drain and Mash: Drain the potatoes thoroughly and return them to the pot. Mash the potatoes using a ricer, a traditional masher, or a hand mixer until just combined and smooth but not overworked.
- Add Dairy and Cheese: Stir in the melted butter, milk, sour cream, at least 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Then fold in the crumbled garlic and herb Boursin cheese until it melts completely into the potatoes, creating a creamy, flavorful mixture.
- Season to Taste: Taste the mashed potatoes and adjust the seasoning with additional kosher salt and pepper as needed to enhance flavor.
- Prepare for Baking: Transfer the whipped potato mixture evenly into a 9×13 inch baking dish. Optionally, scatter some extra crumbled Boursin cheese on top for an extra savory crust.
- Bake: Preheat your oven to 400°F (200°C). Bake the potato dish for 25 to 30 minutes, or until heated through and the top is lightly crisp and golden.
- Serve: Remove from the oven and serve hot. This dish pairs wonderfully with gravies or as a rich, standalone side.
Notes
- To save time on serving day, prep the potatoes ahead by chopping and immersing them in cold water in the fridge for up to 18 hours.
- Use Yukon Gold potatoes for their creamy texture that whips up smoothly without becoming gluey.
- For a dairy-free version, substitute butter, milk, sour cream, and Boursin with plant-based alternatives, though the flavor profile will change.
- Ensure not to overmix the potatoes to maintain a fluffy, whipped texture.
- Adding extra crumbled Boursin on top before baking creates a deliciously savory crust.
- Season generously with salt; potatoes need a good amount to bring out their natural flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
