Boursin Mashed Potatoes (Meal Prep + Freezer-Friendly)
Creamy Yukon Gold mashed potatoes made with Boursin Garlic and Fine Herbs, portioned in half-cup silicone molds and frozen for sides that reheat smooth and rich every time.
Servings: 8 servings (½ cup per portion)
Calories: 147kcal
Equipment
- Large pot for boiling
- Potato masher or ricer (not a hand mixer unless you're careful)
- sheet pan for leveling the molds in the freezer
- Freezer-safe bags or containers
- Labels and marker
- Vacuum Sealer optional
Ingredients
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into 1-inch chunks
- 2 teaspoons kosher salt for the boiling water
- 4 tablespoons unsalted butter cubed
- ½ cup whole milk plus more if needed
- 1 package Boursin Garlic and Fine Herbs cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Boil the Potatoes
- Place the potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to medium. Cook for 15 to 20 minutes, until very tender when pierced with a fork.
Steam Dry
- Drain the potatoes well. Return them to the hot pot and let sit uncovered for 2 to 3 minutes to steam dry. This removes extra moisture that would otherwise cause iciness after freezing.
Warm the Dairy
- While the potatoes steam dry, warm the butter and milk together in a small saucepan over low heat for 3 to 4 minutes until the butter melts. Do not boil.
Mash
- Mash the potatoes until mostly smooth. Add the warm butter mixture, Boursin, salt, and pepper. Fold until creamy and combined. Add a small splash of whole milk only if the potatoes are too thick — do not use potato cooking water.
Serve Fresh or Freeze
- If you're eating tonight, stop here. Serve the mashed potatoes warm. Everything from this point on is for the freezer.
Taste and Cool
- Taste and adjust the seasoning before freezing. Cool at room temperature for 20 minutes, then transfer to the refrigerator and chill for 1 hour before freezing. Chilling first helps the portions freeze faster and reduces ice crystals.
Portion and Freeze
- Spoon the chilled mashed potatoes into ½-cup silicone molds, filling each level with the top. Don't mound the potatoes above the mold line. Smooth the tops with a spatula, then place the molds on a sheet pan so they stay level. Freeze for at least 4 hours, or until fully solid.
Bag and Label
- Once frozen, pop the cubes out of the molds and transfer to freezer-safe bags or containers. Press out as much air as possible, label with the recipe name, portion size, and date, and freeze for up to 3 months. For vacuum sealing, freeze the portions solid first, then vacuum seal in a single layer. Vacuum-sealed portions keep for 3 to 4 months.
Reheat From Frozen
- Place one frozen ½-cup portion in a microwave-safe bowl. Cover loosely and microwave at 50 percent power for 2 minutes. Stir well, then microwave on high for 30 to 60 seconds, or until hot. Stir again until creamy. Let rest for 1 minute before serving. Add a small splash of whole milk or heavy cream if it seems too thick.
Reheat From Thawed
- Thaw overnight in the refrigerator. Microwave: cover loosely, microwave 1 to 2 minutes, stirring halfway through. Stovetop: place one or more portions in a small saucepan over low heat, cook 4 to 6 minutes, stirring often, until hot and creamy. Add a small splash of whole milk or heavy cream if needed for either method.
This recipe is part of the GC Freezer Meals system. Pair it with Freezer Stick of Butter Rice and Freezer Lemon Garlic Broccolini for a complete dinner from frozen in under 5 minutes. See the full Batch guide →
Notes
- Steam-drying the potatoes after draining is the key step for freezer-friendly mash. Skip it, and the thawed potatoes will be grainy and wet.
- Use whole milk, not low-fat. Fat protects texture through the freeze-thaw cycle.
- Do not thin with potato cooking water - the loose starch weakens texture after thawing.
- Use a potato masher or ricer. A hand mixer can turn Yukon potatoes gluey.
- A small pat of fresh butter after reheating makes a noticeable difference, and no one's complaining about extra butter in mashed potatoes.
Nutrition
Serving: 1serving | Calories: 147kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 741mg | Potassium: 503mg | Fiber: 3g | Sugar: 2g | Vitamin A: 204IU | Vitamin C: 22mg | Calcium: 35mg | Iron: 1mg
