Whipped Boursin Potato Bake.
This whipped bourbon potato bake is a fabulous holiday dish. It has all the cloud-like creaminess of mashed potatoes, swirled with garlic and herb cheese that melts right in. Excellent with or without gravy!!
Make way for the creamiest dreamiest pan of potatoes.
My whipped boursin potato bake is made with tender potatoes that are creamy and smooth, then mixed with garlic and herb cheese that brings a seriously savory flavor. There’s really only four main ingredients in this dish and that’s unbelievable. It’s easy, tastes impressive and comes together really fast.
P.S. hiiii I know this looks like nothing!!
But I swear it tastes like everything. Just give it a moment.
It would also be lovely on your kitchen table for a Thanksgiving celebration! Or maybe a friendsgiving?!
When I was a kid, my favorite food was potatoes. Potato anything. But, like, not french fries. Not potatoes in the form of fries. It was more like mashed potatoes, baked potatoes, scalloped potatoes – that kind of dish.
I LOVED THEM.
And my favorite by far was a twice baked potato. My grandma would always make them on christmas day and they were the best. I still make them for the holiday because I truly adore them. That whipped filling inside the crispy potato skin?
I think about it all the time! Like a true potato freak.
A few years ago I shared this incredible brown butter mashed potato bake. Ideally, I wanted it to taste like the inside of a twice baked potato. Or, at the very least, has the same texture. Because the cloud-like, melt-in-your-mouth texture is the real game changer.
And that’s what we have here today too! A little whipped potato bake, mixed with lots of creamy, herby cheese and spread in a baking dish. Then baked with a little more cheese on top.
OH MY WORD.
I mean, talk about melting in your mouth!? One spoonful of this is actual heaven.
This dish reminds me a lot of my cheesy rice bake. It’s easy, it’s beige, but it tastes a million times better than it looks. And it goes with just about any other dish. Whatever you’d serve with mashed potatoes? Throw it on top of this pillowy pile. You will not regret it.
We’ve been enjoying it with my mom’s chicken marsala and even some garlicky steak bites that I’ve been trying to perfect. It’s like mashed potatoes, but better!!
Truly a show stopped side dish. Regular, but special!
Whipped Boursin Potato Bake
Whipped Boursin Potato Bake
Ingredients
- 5 pounds yukon gold potatoes, peeled and cut into pieces
- 1 cup unsalted butter, melted
- ½ cup milk
- ⅓ cup sour cream
- 1 block 5.3 ounces garlic and herb boursin cheese, crumbled, (plus more for topping)
- kosher salt and pepper
Instructions
- Note: to prep these ahead of time, wash, peel and chop your potatoes. Place them in a large bowl and cover them with cold ice water. Store them in the fridge for 12 to 18 hours before preparing.
- Preheat the oven to 400 degrees F.
- Slice the potatoes in half or in quarters, depending on the size. You want the potato chunks to all roughly be the same size.
- Place the potatoes in a large pot of cold water over medium heat. Season the water with a big pinch of salt. Bring the potatoes to a boil, then boil until they are fork tender, about 12 to 15 minutes. (If your potato chunks are smaller, check after 10 minutes.)
- Drain the potatoes and return them to the pot. Use a ricer or mash the potatoes - or even use a hand mixer to blend until just combined. Add in the butter, milk and sour cream and at least 1 teaspoon of kosher salt and ½ teaspoon pepper. Stir in the crumbled boursin. Stir until it fully melts through the potatoes.
- Taste and season the potatoes more if needed. You may need another big shake of salt! Do not be afraid to add it.
- Once the potatoes are lump free, transfer them to a 9x13 inch baking dish. You can crumble more boursin right on top if you wish.
- Bake for 25 to 30 minutes, until warmed through and a bit crisp on top. Serve! Excellent with or without gravy.
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I appreciate you so much!
That potato swirl is all mine!
