Boursin Mashed Potatoes

Boursin mashed potatoes are a creamy, dreamy, delicious side dish. This easy mashed potato casserole features Boursin cheese, creamy Greek yogurt, and Parmesan breadcrumbs.

I promise this recipe will take your everyday mashed potatoes to a whole new level. 

Why You’ll Love This Recipe 

This mashed potato casserole is a holiday staple recipe in my house, along with my mixed vegetable casserole and roasted fall vegetables. Here’s why it makes the list year after year.

  • This recipe is easy to make with just seven ingredients, but it’s special enough to serve to guests.
  • Boursin cheese and mashed potatoes are a match made in heaven. 
  • You can assemble this recipe ahead of time and bake it 30 minutes before dinnertime.

Recipe Ingredients

Here are the key ingredients you’ll need to make this recipe. I’ve listed a few substitutions and variations in the section below.

Be sure to check out the recipe card below for the complete list of ingredients with measurements.

Ingredients needed to make Boursin mashed potatoes

Potatoes. I recommend Yukon Gold because they have a slightly waxy, creamy texture and buttery flavor, which work perfectly for mashed potatoes.

Boursin cheese. This is a brand of soft, spreadable Gournay cheese available in most cheese departments. I use the herb and garlic flavor cheese for this recipe. 

Plain Greek yogurt. Yogurt adds a nice, rich creaminess, and it’s a great (and healthier, higher protein) substitute for butter. Whole, low-fat, or non-fat Greek yogurt all work well. 

Bread crumbs. For light, crispy crumbs, tear one or two pieces of whole-grain bread into small pieces.

Substitutions and Variations

If you don’t have Yukon Gold, substitute Russet potatoes. Russets are drier and fluffier and absorb moisture, so you may wish to add extra yogurt or milk to make the mashed potatoes creamier.

If you prefer to leave the skin on the potatoes, you can do that with Yukon gold or use small red potatoes. Both have tender skin that’s easy to eat.

You can change the flavor of this mashed potato casserole a bit by swapping a different flavor of Boursin cheese. Try the caramelized onion or shallot and chive flavors.

If you can’t find Boursin brand cheese, swap any spreadable herb cheese.  You can boost the sweet garlic flavor by adding some air fryer roasted garlic.

You can swap sour cream for the Greek yogurt. However, sour cream doesn’t provide the protein like Greek yogurt.

Step-By-Step Instructions

First, peel and cut your potatoes into 1-inch pieces. Put them in a large saucepan and cover them with water, about one inch over the top of the potatoes. Bring the potatoes to a boil, then reduce the heat to low, cover the pot, and let them simmer for 15-20 minutes or until tender.

Steps 1 and 2 to make boursin mashed potatoes.

Second, prepare the breadcrumb topping while the potatoes cook. Combine the breadcrumbs, Parmesan cheese, and olive oil in a bowl.

Third, mash the potatoes until they’re smooth and creamy.

Steps 3 and 4 to make boursin mashed potatoes

Fourth, add the Boursin cheese, yogurt, milk, salt, and pepper to the mashed potatoes.

Fifth, stir the mashed potatoes well and then place them in a casserole dish that’s been lightly sprayed with cooking spray.

Steps 5 and 6 to make boursin mashed potatoes

Sixth, sprinkle the Parmesan breadcrumb mixture over the potatoes.

Seventh, top with minced chives and bake.

final step to make boursin mashed potatoes

Expert Tips

Make sure you drain all of the water from the potatoes before mashing them. Leaving excess water will make your mashed potatoes too watery. 

To reduce some of the starch, place the cooked potatoes in a colander and rinse them under cold water. Make sure you drain them well.

I recommend using a regular hand masher to make mashed potatoes instead of a hand mixer. It’s easy to overmix potatoes with a mixer, causing the starch in the potatoes to become gluey.

When you add the Boursin cheese and yogurt to the mashed potatoes, the mixture should be very loose. It will tighten up as it bakes.

To make this ahead of time, add a little extra milk (about three tablespoons)to the mashed potatoes before you add them to the casserole dish. Add the Parmesan breadcrumbs and then refrigerate the dish until you’re ready to bake it. 

Let the mashed potato casserole sit at room temperature while your oven preheats. You may need to add 5-10 minutes to the baking time if the potatoes are very cold when they go into the oven.

What to Eat with Boursin Mashed Potatoes

These potatoes are a perfect side dish for the holidays, a dinner party, or a family dinner. They taste delicious with:

Serve them alongside roasted fall vegetables, lemon-thyme roasted vegetables, or honey-roasted carrots for other tasty vegetable side dishes.

A white casserole dish with boursin mashed potatoes. A serving dish, green napkin, and bunch of chives are in the background.

Recipe FAQs

Can you refrigerate or freeze leftovers?

You can refrigerate leftovers for up to three days. You may wish to drizzle extra milk over the cooked potatoes to moisten them. Reheat them in the microwave. I don’t recommend freezing leftovers because the cheese won’t freeze well.

Can you use a food processor to make mashed potatoes?

A hand-held potato masher works best. I don’t recommend using a food processor, immersion blender, or mixer to make mashed potatoes. These all overwork the potato starch and will make your potatoes sticky and gluey.

Related Vegetable Casserole Recipes

If you love an easy vegetable casserole side dish, try these related recipes.

Love this recipe? Please leave a 5-star rating on the recipe card below & a review in the comments section further down the page.


A white casserole dish with boursin mashed potatoes. A serving dish, green napkin, and bunch of chives are in the background.

Boursin Mashed Potatoes

A delicious, herbed, cheesy mashed potato casserole
5 from 2 votes
Print Pin
Course: Side Dish
Cuisine: American
Diet: Heart Healthy, Vegetarian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8
Calories: 240kcal


  • 2 pounds Yukon Gold potatoes 3 large
  • cup homemade breadcrumbs from 2 slices whole grain bread
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons olive oil
  • 5.2 ounces Boursin garlic herb cheese
  • ½ cup plain Greek yogurt whole, low-fat, or nonfat
  • ½ cup milk whole, low-fat, or nonfat
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons minced chives


  • Peel your potatoes and cut them into 1-inch pieces. Place them in a saucepan an fill it with water, about one inch over the potatoes. Bring the pot to a boil, reduce the heat to medium-low, cover the pot, and let the potatoes simmer for 15-20 minutes or until they're tender.
  • While the potatoes boil, combine the breadcrumbs, Parmesan cheese, and olive oil in a small bowl. Mix well to combine and set the Parmesan breadcrumbs aside.
  • Preheat the oven to 350℉ and set the rack to the middle position. Spray an 8 x 8 inch casserole dish with cooking spray and set it aside.
  • When the potatoes are tender, drain them well in a colander.
  • Return the potatoes to the pot and mash them well with a potato masher. Add the Boursin cheese, Greek yogurt, milk, salt, and pepper. Mix well with a spatula to incorporate the ingredients. Taste and add extra salt if needed.
  • Transfer the mashed potatoes to the prepared casserole dish. Sprinkle the breadcrumbs over the top and then the chives.
  • Bake for 30 minutes or until the crumbs are golden and the potatoes are hot.


To prepare this recipe ahead, add an extra 3 tablespoons of milk to the mashed potatoes. Refrigerate the casserole and let it sit at room temperature while the oven preheats. You may need to add an extra 5-10 minutes to the bake time.
Keep leftovers in the refrigerator for up to 3 days. 


Calories: 240kcal | Carbohydrates: 29g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 23mg | Sodium: 361mg | Potassium: 543mg | Fiber: 3g | Sugar: 3g | Vitamin A: 81IU | Vitamin C: 23mg | Calcium: 80mg | Iron: 1mg
Did you make this recipe?Tag me @CravingSomethingHealthy!

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