Gordon Ramsay Boursin Mashed Potatoes Recipe

Gordon Ramsay is famous for his silky mashed potatoes, loaded with butter and pushed through a ricer. This is my holiday shortcut inspired by that style: Yukon Gold potatoes mashed with butter, warm cream and a whole package of Boursin garlic and herb cheese. The Boursin brings garlic, herbs and creaminess in one go, so there’s nothing to chop. One pot, about 35 minutes.

Ingredients

• 3 lbs (1.4 kg) Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
• 1 tbsp kosher salt, for the cooking water, plus 2 tsp more to taste
• 6 tbsp (85 g) unsalted butter, at room temperature, cut into cubes
• 1 package (5.2 oz / 150 g) Boursin Garlic & Fine Herbs cheese, at room temperature
• 3/4 cup (180 ml) heavy cream, warmed
• 1/2 tsp freshly ground black pepper
• 2 tbsp finely chopped fresh chives, for serving

Three things that make or break mash

• The potato. Yukon Golds have a naturally buttery, slightly waxy flesh that mashes up dense and creamy. Russets work but give a fluffier, drier mash.
• Dry potatoes. Water left on the potatoes stops the butter and cream soaking in. A minute or two back in the hot pot after draining fixes that.
• Gentle mixing. Electric mixers and food processors burst the starch in the potatoes and make them gluey. Use a ricer or a hand masher, and stop as soon as it’s smooth.

Method

1. Start in cold, salted water. Put the potato chunks in a large pot, cover with cold water by 2 inches and add 1 tablespoon of salt. Starting cold means the outsides and centers cook evenly, and salting the water seasons the potatoes all the way through.
   
2. Simmer until tender. Bring to a boil, then lower to a steady simmer for 15–18 minutes, until a fork slides through the biggest piece easily. Drain well.
   
3. Dry them off. Tip the potatoes back into the hot pot over low heat for 1–2 minutes, shaking the pot, until the surfaces look dry and floury.
   
4. Mash with butter and Boursin. While they’re still very hot, rice or mash the potatoes. Add the butter and crumble in the Boursin, and stir gently until melted. Both need to be at room temperature; cold butter and cheese won’t blend in properly.
   
5. Add the cream and season. Pour in the warm cream a little at a time, folding until silky. Warm it gently; don’t boil it. Taste before adding the remaining salt and the pepper, since the Boursin is already salty.
   
6. Serve hot. Spoon into a warm bowl, swirl the top and scatter with chives. Mash stiffens as it cools, so get it to the table quickly.
   

Making it ahead for the holidays

You can make this up to 2 days before a big meal. Cool it, cover it and refrigerate. To reheat, spread it in a buttered baking dish, cover with foil and bake at 350°F (175°C) for 25–30 minutes, or warm it in a saucepan over low heat with a splash of warm cream. Leftovers keep for 4 days in the fridge. It doesn’t freeze well; the dairy separates when thawed.

Variations

• Different Boursin: the Shallot & Chive flavor makes a milder, oniony mash. Skip the pepper and cranberry flavors, which clash with the potatoes.
• Roasted garlic: mash in a whole head of roasted garlic along with the Boursin.
• Loaded: fold in crispy bacon and sharp cheddar, and top with sour cream instead of chives.
• Lighter: use half-and-half instead of cream and cut the butter to 4 tablespoons.

Side Dish Recipes

Gordon Ramsay Boursin Mashed Potatoes Recipe

Buttery Yukon Gold potatoes whipped with garlic-and-herb Boursin cheese, room-temperature butter, and warm cream. The silkiest 35-minute Thanksgiving side dish, made in one pot.

Chef Gordon Ramsay Recipes

Prep
15 minutes

Cook
20 minutes

Total
35 minutes

Serves
8 servings

🖨 Print Recipe

Ingredients

3 lbs (1.4 kg) Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks1 tbsp kosher salt, for the cooking water, plus 2 tsp more to taste6 tbsp (85 g) unsalted butter, at room temperature, cut into cubes1 package (5.2 oz / 150 g) Boursin Garlic & Fine Herbs cheese, at room temperature3/4 cup (180 ml) heavy cream, warmed1/2 tsp freshly ground black pepper2 tbsp finely chopped fresh chives, for serving

Instructions

01

Cut and salt the potatoes

Peel the Yukon Golds and cut them into even 1 1/2-inch chunks. Place in a large pot, cover with cold water by 2 inches, and stir in 1 tablespoon of kosher salt.

02

Boil until fork-tender

Bring to a boil over high heat, then reduce to a steady simmer. Cook 15-18 minutes, until a fork slides through the thickest chunk with no resistance. Drain thoroughly in a colander.

03

Steam dry

Return the drained potatoes to the hot pot and set over low heat for 1-2 minutes, shaking the pot occasionally, until the surfaces look dry and floury.

04

Rice, then add butter and Boursin

While the potatoes are still piping hot, rice them back into the pot (or mash until smooth). Add the room-temperature butter cubes and crumble in the Boursin; stir gently until everything melts together.

05

Stream in the warm cream

Pour in the warmed cream a little at a time, folding gently until silky. Season with the remaining 2 teaspoons of salt and the black pepper. Stop mixing the moment it is smooth.

06

Serve

Transfer to a warm serving bowl, swirl the top with the back of a spoon, and scatter over the chopped chives. Serve immediately.

Chef Tips

• Bring the butter and Boursin to room temperature 30 minutes before starting - cold dairy seizes on hot potatoes and never fully incorporates.
• Warm the cream gently; boiling cream can make the mash greasy instead of silky.
• Salt the cooking water generously - potatoes absorb seasoning best while they cook.
• Stop mixing the moment the mash is smooth. Overworking ruptures starch cells and turns potatoes gummy.

Rounding out a holiday table? Try my Gordon Ramsay Pumpkin Spice Latte Tiramisu for a make-ahead dessert, or the Christmas Cherry Bombs. More ideas on Pinterest.