the thing about mashed potatoes: I always make them last, I’m always rushing, and if they’re not served piping hot… they’re just not good. And when you try to pop them in the oven to reheat? You get that sad, accidental crust that screams “these have been sitting out.”
So I figured let’s lean into it. Let’s cheesify the crust and make it intentional.
I’ve done the heavy lifting to figure out the exact potato combo that gives you heavenly-soft, fluffy, buttery mash that still feels classic. Just elevated enough to impress the purists and wow the rest of your crowd. You can serve them straight off the stove, or make them ahead and bake them so the crust locks in all the heat and becomes this golden, cheesy layer that feels intentional instead of… unfortunate.
I only learned about Boursin mashed potatoes last year..not claiming to have invented them. But my version? Ridiculously creamy and lush thanks to evaporated milk, with just the right whisper of truffle. Not too much, never muddy, just luxe.
These are holiday potatoes that taste like you went above and beyond, without the holiday-level effort. What have you got to lose?
truffle parm Boursin mashed potatoes
serves 6 | 1 hour
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