Boursin Whipped Potato Recipe

Peel and Cut Potatoes

Peel the Russet potatoes and cut them into even-sized chunks, approximately 1-2 inches.

Cook Potatoes

In a large pot, add the cut potatoes and cover with cold water. Add 1 tsp of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.

Drain Potatoes

Once cooked, drain the potatoes in a colander and let them sit for a minute to allow excess moisture to evaporate.

Combine Ingredients

In a mixing bowl, add the drained potatoes, Boursin cheese, butter, and heavy cream.

Whip the Potatoes

Using a hand mixer or a potato masher, whip the mixture until smooth and creamy. Adjust the texture with additional heavy cream if needed.

Season to Taste

Taste the whipped potatoes and adjust the seasoning with additional salt if necessary.

Transfer to Serving Dish

Spoon the whipped potato mixture into a serving dish.

Garnish

Sprinkle the chopped chives and black pepper on top for garnish.

Serve

Serve warm as a delicious side dish.