Mashed potatoes don’t have to be an afterthought on the holiday table. These Boursin mashed potatoes are proof; they’re creamy, buttery, whipped with rich, herby Boursin cheese and sweet caramelized shallots for serious curb appeal. With only a handful of ingredients, you have a side that everyone will ask the recipe for.

Servings: 6

INGREDIENTS

3 lbs Yukon gold potatoes, peeled and cut into chunks
4 cups chicken broth, plus water as needed to cover potatoes
8 tablespoon unsalted butter, divided
2 medium shallots, thinly sliced (optional)
5 oz Boursin cheese, shallot & chive flavor, or your favorite
½ cup heavy cream, warmed
2 tablespoon fresh chives, finely chopped
Kosher salt and freshly cracked black pepper, to taste

STEPS

1) Place the potatoes into a large pot and cover with the chicken broth and water, with an inch of liquid over the potatoes. Bring to a boil over high heat, then cook uncovered until the potatoes are fork-tender, about 20-30 minutes. Drain the potatoes from the pot, then let them steam dry for a minute in the hot pot.

2) OPTIONAL: While the potatoes cook, melt 2 tablespoons of the butter in a skillet over medium high heat. Add the sliced shallots and a good splash of water. Cover with the lid and let simmer, replacing the water as needed and stirring frequently when you do. This helps break the shallots down quickly. Cook until golden and jammy, about 7 minutes. Set them aside.

3) Pass the drained potato through a potato ricer or food mill (or mash by hand) into the pot or a large mixing bowl.

4) Stir in the caramelized shallots, add the remaining butter, heavy cream, and lastly, the boursin cheese. Mix gently until well combined. Don’t overwork the potatoes or they could become gluey.

5) Taste and season generously with the salt and pepper. Spoon the mashed potatoes into a serving bowl, sprinkle with fresh chives, and serve hot.