Creamy Crockpot Boursin Mashed Potatoes Tips, FAQ & printable recipe

Tips for success

For the smoothest mashed potatoes, use a potato ricer or a food mill instead of a masher. After adding the Boursin, pass the potatoes through the ricer in batches, then stir gently to combine.

This method eliminates any chance of lumps and gives a restaurant-quality texture. If you prefer a rustic style, a traditional masher works wonderfully and leaves a few small chunks for texture.

To keep the mashed potatoes warm for serving, leave them in the slow cooker on the WARM setting for up to 2 hours. Stir occasionally and add a splash of warm broth or milk if they thicken too much.

The browned butter and chives should be added just before serving to keep them fresh and vibrant. If making ahead, reheat gently on the stovetop or in the slow cooker, adding a little extra liquid to restore creaminess.

Variations

• Cheddar Bacon: After mashing, fold in 1 cup shredded sharp cheddar cheese and 1/2 cup cooked, crumbled bacon. The cheese adds a sharp bite, and the bacon brings smoky richness. Top with extra bacon bits and chives.
• Roasted Garlic: Add 6 to 8 cloves of roasted garlic to the slow cooker along with the potatoes. The roasted garlic melts into the mash, adding a sweet, mellow garlic flavor that pairs beautifully with the Boursin.
• Sour Cream Chive: Fold in 1/2 cup sour cream after mashing for extra tang and creaminess. Increase the chives to a generous handful and stir most of them into the potatoes, reserving some for garnish.
• Spicy Jalapeño: Add 2 finely chopped jalapeños (seeds removed for less heat) to the slow cooker with the potatoes. After mashing, stir in 1/4 cup pickled jalapeño slices and a dash of hot sauce for a spicy kick.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk or broth.

Freezer

Freeze mashed potatoes in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in the microwave or on the stovetop over low heat, stirring in a little warm milk or broth to restore creaminess.

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. The potatoes will firm up when chilled, so when reheating, stir in a splash of warm milk or broth to bring back the creamy texture. Reheat gently in the microwave or on the stovetop over low heat, stirring frequently to prevent scorching.

These mashed potatoes can be made a day ahead. Prepare the recipe as directed, but do not add the browned butter and chives. Let the potatoes cool completely, then transfer to an airtight container and refrigerate.

To reheat, place the potatoes in a slow cooker on LOW for 2 to 3 hours, stirring occasionally and adding a little broth or milk if needed. Finish with the toppings just before serving.

Serving ideas

Serve these Boursin mashed potatoes as a luxurious side dish alongside roasted chicken, grilled steak, or a holiday turkey. They also shine as a vegetarian main course when paired with a simple green salad or roasted vegetables. The creamy, garlicky flavor complements a wide range of mains, from meatloaf to salmon.

For a show-stopping presentation, transfer the mashed potatoes to a wide, shallow serving bowl and create decorative swirls with the back of a spoon.

Drizzle with warm browned butter just before serving so it pools in the ridges. Sprinkle generously with chopped chives and a pinch of flaky sea salt. The contrast of colors and textures makes the dish irresistible.

Frequently asked questions

Recipe card

Creamy Crockpot Boursin Mashed Potatoes

Prep 15 minCook 4 hTotal 4 h 15 minServes 10

Ingredients

• 5 lb Yukon Gold potatoes, peeled and cubed
• 1 cup chicken broth
• 1 stick butter (1/2 cup)
• 1 pinch kosher salt
• 2 wheels garlic herb Boursin cheese (5 oz each)
• browned butter, for serving
• fresh chives, chopped, for serving
• flaky sea salt, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

40 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.