Creamy Crockpot Boursin Mashed Potatoes

These are the creamiest mashed potatoes you will ever make, and they come together in a slow cooker with almost no effort. Five pounds of Yukon Gold potatoes simmer in chicken broth and butter until tender, then get whipped with two full wheels of garlic-herb Boursin cheese. The result is a velvety, intensely flavorful side dish that tastes like a steakhouse favorite but requires just a few minutes of prep.

Mashed potatoes are a beloved comfort food, but they often demand constant attention: boiling, draining, mashing, and seasoning. This slow-cooker version flips that script. You simply layer peeled potatoes with broth, butter, and a pinch of salt, then let the Crockpot simmer for four hours.

Once the potatoes are fork-tender, you stir in two wheels of Boursin cheese—a soft, creamy cheese seasoned with garlic and fine herbs—and mash everything right in the pot. The cheese melts into every nook, creating a rich, silky texture that is impossible to resist. This recipe is ideal for feeding a crowd, and the slow cooker keeps the potatoes warm until serving time.

Ingredients

Why this recipe works

The slow cooker creates a moist, even heat that gently steams the potatoes in the chicken broth and butter. This method keeps the potatoes from becoming waterlogged, as they might when boiled in a large pot of water. The broth and butter infuse the potatoes with flavor from the inside out, so every bite is savory and rich without needing extra seasoning at the table.

Boursin cheese is the secret to the ultra-creamy texture. Unlike shredded cheddar or sour cream, Boursin melts into a silky emulsion that coats the potato pieces without making them gluey.

The garlic and herbs add a fragrant, savory note that elevates the dish beyond plain mashed potatoes. Whipping the potatoes after adding the cheese incorporates air, resulting in a light, fluffy, yet decadently creamy consistency.

Notes and substitutions

Yukon Gold potatoes are the best choice for this recipe because they have a naturally buttery flavor and a medium-starch content that yields creamy, not gluey, mashed potatoes.

Russets also work but may produce a slightly fluffier texture. The chicken broth adds depth, while the butter contributes richness. Use low-sodium broth if you prefer to control the salt level, and adjust the pinch of salt accordingly.

The Boursin cheese is the star—use the classic garlic and fine herbs variety for the most authentic flavor. The wheels come in 5-ounce packages, and two wheels give the potatoes a pronounced cheesy, herby taste.

If you cannot find Boursin, a flavored cream cheese with herbs and garlic can be substituted, though the texture may be slightly less creamy. For a dairy-free version, use a plant-based butter and a dairy-free garlic-herb cream cheese alternative.

• Yukon Gold potatoes: Russet potatoes can be used, but the texture will be slightly less creamy and more fluffy; adjust cooking time if needed.
• chicken broth: Vegetable broth works for a vegetarian version; use low-sodium to control salt.
• garlic herb Boursin cheese: Any flavored cream cheese with herbs and garlic can be substituted, but the texture may be slightly different.
• butter: Use a plant-based butter stick for a dairy-free option, though the flavor will change.

Equipment

• 6-quart slow cooker (Crockpot)
• Vegetable peeler
• Chef's knife
• Cutting board
• Potato masher or hand mixer
• Serving bowl