Creamy Crockpot Boursin Mashed Potatoes Step-by-step instructions

Before you start

Before starting, peel and cube the potatoes into 1-inch pieces. This ensures even cooking. Measure the chicken broth and set the butter out to soften slightly if you like, though it will melt in the slow cooker regardless. Have the Boursin cheese ready to add after cooking.

You will not need to preheat the oven or boil any water—the slow cooker handles everything. If you plan to serve with browned butter, prepare it just before serving so it stays warm and nutty. Chop the chives and have the flaky sea salt nearby for the final garnish.

Instructions

Slow-Cook the Potatoes

1. 1Layer the Potatoes
   Place the peeled and cubed Yukon Gold potatoes into the ceramic liner of a 6-quart slow cooker. Pour the chicken broth over the potatoes, then add the stick of butter and a pinch of kosher salt. Stir gently to distribute the salt and butter, but do not worry about coating every piece evenly.
   Look for The potatoes fill the pot about three-quarters full, with butter melting against the warm ceramic.
   Tip Cubing the potatoes into uniform 1-inch pieces helps them cook evenly in the slow cooker.
2. 2Cover and Cook on High
   Place the lid securely on the slow cooker. Set the heat to HIGH and cook for 4 hours, or until the potatoes are completely tender when pierced with a fork. Avoid lifting the lid during cooking to keep the heat and steam inside.
   Look for The potatoes are fork-tender and the broth is mostly absorbed, with a rich buttery aroma filling the kitchen.
   Tip If the potatoes are not tender after 4 hours, continue cooking in 30-minute increments until they are.

After the 4-hour cook on HIGH, the potatoes should be fork-tender and the broth mostly absorbed. The butter will have melted into the liquid, creating a rich, savory base. The kitchen will smell like buttery, salty potatoes.

Check a few potato cubes in the center of the pot to ensure they are soft all the way through before proceeding. If any are still firm, continue cooking for 30 minutes and check again.

Mash with Boursin

3. 3Add the Boursin Cheese
   Once the potatoes are tender, turn off the slow cooker. Add the two wheels of garlic herb Boursin cheese directly to the hot potatoes. The residual heat will soften the cheese quickly.
   Look for The cheese begins to melt into glossy streaks among the potatoes.
   Tip Crumble the Boursin with your fingers as you add it to speed up melting.
4. 4Mash and Whip Until Velvety
   Using a potato masher or an electric hand mixer, mash and whip the potatoes right in the slow cooker until the Boursin is fully incorporated and the mixture is smooth, creamy, and lump-free. Be careful not to overmix if using a hand mixer, as the potatoes can become gummy.
   Look for The mashed potatoes turn pale yellow, silky, and airy, with visible specks of herbs.
   Tip For extra smoothness, use a hand mixer on low speed for just 30 seconds after mashing.

Once the Boursin is added, it will begin to melt immediately into glossy ribbons. As you mash and whip, the potatoes will transform from chunky cubes into a smooth, creamy mass. The color will lighten slightly, and the herbs from the cheese will be visible as small green flecks. The texture should be velvety and soft, with no lumps. Taste a small spoonful to check for seasoning.

Garnish and Serve

5. 5Serve with Toppings
   Transfer the mashed potatoes to a serving bowl. Drizzle with warm browned butter, sprinkle with chopped fresh chives, and finish with a pinch of flaky sea salt. Serve hot.
   Look for The browned butter pools in the swirls, chives add bright green color, and flaky salt sparkles on top.
   Tip Make the browned butter just before serving: melt butter in a saucepan over medium heat until golden brown and nutty.

After transferring to a serving bowl, the mashed potatoes should be steaming and fragrant. Drizzling browned butter over the top adds a nutty aroma and a rich, golden sheen. The chives provide a fresh, oniony contrast, and the flaky sea salt gives a satisfying crunch. The final dish looks elegant and inviting, with swirls of butter and herbs. Serve immediately while hot.

Common mistakes

One common mistake is lifting the slow cooker lid during cooking, which releases heat and can extend the cooking time. Another is overmashing or overmixing the potatoes, which can make them gummy and gluey. Use a potato masher for a rustic texture or a hand mixer on low for just a few seconds to keep them fluffy.

Also, be sure to cube the potatoes uniformly so they cook at the same rate. If the potatoes seem dry after mashing, you can stir in a splash of warm broth or milk, but the recipe should be creamy as written.

How to tell it’s done

The mashed potatoes are done when the potatoes are completely fork-tender after the 4-hour cook. A fork should slide into a potato cube with no resistance, and the potatoes should be easy to break apart. After adding the Boursin and whipping, the mixture should be smooth, creamy, and thick, with no visible lumps.

The color will be a pale golden yellow from the butter and cheese, and the aroma will be rich with garlic and herbs. Taste and adjust seasoning with additional salt if needed, though the Boursin and butter provide plenty of flavor.