Try these rich, delicious Smoked Boursin Mashed Potatoes and add a new layer of flavor to a traditional favorite! This recipe involves smoking russet potatoes before mashing them with sour cream and heavy cream. Dollops of Boursin Garlic & Herb cheese, and butter are added for extra flavor before the dish goes back on the smoker to finish it off.
Smoked Boursin Mashed Potatoes
Just when you thought that you knew all the ways to make a great mashed potato, I’m here to change the whole game.
You might know Boursin cheese as something to spread on a cracker at a party, but you can do so much more with it than that. Try this Traeger Boursin Pasta, for one.
But have you ever made mashed potatoes without boiling them in a big pot of salted water?
I hadn’t, so I was a little curious about how it would work and if the mash would turn out as good as it does when you boil them. It was great. Cooking the potatoes on the pellet grill also adds a bit of wood fired flavor to the final dish that’s fantastic.
Why you’ll love it!
- Smoky Flavor: Adds a rich, smoky taste to classic mashed potatoes.
- Creamy Texture: The combination of heavy cream, sour cream, and butter ensures a smooth, rich texture.
- Impressive Presentation: Perfect for special occasions or holiday meals.
- Easy Preparation: The smoker does most of the work, making this dish easy to prepare.
Serve with our Smoked Prime Rib!
Boursin Mashed Potatoes shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Russet Potatoes
- Heavy Cream
- Sour Cream
- Butter
- Boursin Garlic & Herb Cheese
- Salt
- Pepper
This would be perfect with Smoked Brisket!
How to make Smoked Boursin Mashed Potatoes
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Recipe Process
- Prepare the smoker: Preheat your smoker or pellet grill to 275°F.
- Smoke the potatoes: Poke holes in the peeled potatoes and place them in the smoker. Cook until they are tender and easily pierced.
- Mash the potatoes: Remove from the smoker and mash the potatoes with sour cream and heavy cream until smooth.
- Add cheese and butter: Place the mashed potatoes in a grill-safe dish, add dollops of Boursin cheese and butter on top.
- Final cooking: Increase the smoker temperature to 325°F, cook for another 15 minutes, stir to combine, and serve hot.
Have some Grilled Chicken Thighs!
FAQ
Can I store and reheat Smoked Boursin Mashed Potatoes?
Yes, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a little extra cream if needed to maintain the creamy texture.
Can I make this recipe in advance?
You can smoke and mash the potatoes ahead of time, then refrigerate them. When you’re ready to serve, add the Boursin cheese and butter, and bake as directed.
What substitutions can I make?
If you don’t have Boursin cheese, you can substitute with cream cheese mixed with garlic and herbs. For a lighter version, use half-and-half instead of heavy cream.
Can I use a different type of potato?
Yes, Yukon Gold potatoes can be used for a creamier texture, but the russet potatoes hold their structure better after smoking.
Serve with a Grilled Tri-Tip!
Serve this with…
- Grilled Steak: The smoky potatoes pair perfectly with a juicy, grilled steak.
- Grilled Vegetables: Add some color and nutrition with roasted carrots or Brussels sprouts.
- Smoked Turkey: A great side dish for holiday meals or barbecued turkey.
Smoked Boursin Mashed Potatoes offer a creative twist on a comfort food classic. The smoky flavor, creamy texture, and herb-infused richness of the Boursin make this dish practical and delicious.
More great side dishes to love!
Eat More Potatoes!
Smoked Boursin Mashed Potatoes
Ingredients
Instructions
- Preheat your smoker or pellet grill to 275°F. Poke a few holes in each potato and place the peeled potatoes into the smoker.
- Let smoke until they are easily pierced with a wooden skewer.
- Remove from the grill and mash with the heavy cream and sour cream.
- Put the potatoes into a grill-safe baking dish. Place dollops of the Boursin cheese and butter over the top of the potatoes and place back into the grill. Increase the heat to 325°F.
- Cook for another 15 minutes.
- Stir to combine and serve hot.