With only 4 main ingredients, make a batch of chunky mashed potatoes flavored with Boursin cheese, sour cream, and butter. These mashed potatoes include the skins and are intentionally left lumpy.
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When it comes to mashed potatoes, there are usually two teams: Team chunky and lumpy mashed potatoes or team silky and smooth.
I can get behind both types of mashed potatoes! In my book, it's completely acceptable to have both smooth and chunky potatoes on your Thanksgiving table.
What I love about these chunky potatoes is the unique texture that comes from keeping the skin on the potatoes. Since the lumps are intentional, they create a fun texture that I think you'll enjoy.
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What You'll Learn In This Recipe
- Tips for boiling potatoes plus the best variety of potatoes to buy.
- How to make this recipe ahead of time and keep the potatoes warm.
- My favorite secret ingredient for infusing the best flavor into mashed potatoes.
If you're preparing this recipe for Thanksgiving dinner, don't forget to grab my (free) timeline to keep yourself organized and on track!
Ingredients You Need
- Red potatoes: Waxy potatoes tend to work best for mashed potatoes that are boiled. If you can't find red potatoes, opt for Yukon Gold.
- Boursin cheese: Consider this our "secret" ingredient for these potatoes. Boursin cheese adds an amazing flavor without much work.
- Sour cream: Feel free to substitute for Greek yogurt.
- Unsalted butter: If you choose to use salted butter, taste the potatoes before adding additional salt.
- Morton kosher salt/black pepper: Don't skip these ingredients! Salt and pepper are key to flavorful mashed potatoes.
- Chives: Adding chives is completely optional, but I love the flavor they bring to the dish as well as a pop of color.
How To Make This Recipe
Don't be scared to make mashed potatoes from scratch, even if this is your first time. It's so simple!
1. Add potatoes to a pot and fill with cold water just until the water covers the potatoes. It's best to start with cold water and potatoes that are all relatively the same size to ensure even cooking. Don't forget to generously season the water with salt to impart flavor during the cooking process.
Bring the water to a boil and cook until the potatoes are fork tender, about 25 - 30 minutes.
2. Immediately after the potatoes are done cooking, drain and mix with Boursin cheese, sour cream, butter, salt, and pepper. Mash the potatoes with a fork or masher until mixed with the other ingredients but still chunky.
Finally, place the chunky potatoes in a serving bowl and optionally garnish with chives.
Expert Tips
- To prepare potatoes ahead of time, cut the potatoes, then place them in a bowl covered with cold water. Place the potatoes in the refrigerator for up to 24 hours. The water will prevent the potatoes from browning. Here's a quick tutorial if you want to try it out!
- Be sure to mash the potatoes while they are still warm (right after cooking) in order to achieve the best texture.
- If you notice the potatoes are dry, add a splash of heavy cream or a dollop more of sour cream.
Recipe FAQs
Cover the serving bowl with aluminum foil immediately after mashing the potatoes and they will stay warm for about 30 minutes. Alternatively, keep warm in a crockpot on a low heat setting, stirring occasionally. If the potatoes get dry, add a splash of heavy cream and stir to incorporate.
Make up to 3 days ahead of time. To reheat, place in a heat-safe bowl and heat in the microwave on 100 percent power (high) for 1 - 2 minutes, stirring halfway, until the potatoes are heated through.
You can store leftover mashed potatoes in an airtight container in the refrigerator for up to 7 days.
More Potato Recipes
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Chunky Mashed Potatoes with Boursin Cheese
Equipment
- pot
- fork or masher
Ingredients
- 2 pounds red potatoes scrubbed and chopped into 1 inch (2.5 cm) pieces (about 5 medium potatoes)
- 5.3 ounces Boursin cheese room temperature
- ½ cup sour cream room temperature
- ¼ cup unsalted butter room temperature
- 1 teaspoon Morton kosher salt
- ½ teaspoon finely ground black pepper
- chives for garnish
Instructions
- Add potatoes to a pot and fill with cold water just until the water covers the potatoes. Generously season with salt. Bring to a boil then lower the heat until simmering and cook until the potatoes are fork tender, about 25 minutes. Drain potatoes.
- Add warm potatoes, Boursin cheese, sour cream, butter, salt, and pepper to a bowl. Mash the potatoes with a fork or masher until mixed with the other ingredients but still chunky.
- Place in a serving bowl and optionally garnish with chives.
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