A tasty potato side dish has been shared by an expert who enjoys preparing delicious meals from scratch. If you’re stuck for a dinner side and you’re short of time, these ‘super creamy mashed potatoes’ will leave you full and happy.

One delicious ingredient is the key to these ‘ultra smooth and buttery’ mashed potatoes – and you only need five other items for the recipe. These tasty spuds take just 30 minutes to prepare and the recipe, shared by Lauren LeBlanc on her Lauren from Scratch blog gives away the secrets for the smoothest ever mash. The unique ingredient in this mashed potato recipe is Boursin cheese – and this will also add calcium to the side dish as well as being mouth-wateringly good.

On the blog, Lauren writes: “These Boursin Mashed Potatoes are with delicious creamy Boursin cheese.

“This recipe includes all my secrets for making, made with only five main ingredients and ready in 30 minutes.”

When boiling the spuds, Lauren advises, "if you cut your potatoes in large chunks, they will take about 10-15 minutes to boil, your potatoes are done when they are fork tender.”

These mashed potatoes reheat well too, just ‘add a splash of vegetable stock, milk, or cream to loosen them back up’ – also leftovers can even be frozen.

Creamy Boursin Mashed Potatoes Recipe, by author Lauren LeBlanc is the ‘perfect creamy mashed potato recipe’ for ‘smooth potatoes’ with Boursin cheese, cream, butter, and fresh chives.

Ingredients

2 ½ pounds Russet potatoes (washed, peeled, and cut into 1 ½ inch cubes)

1 tablespoon salt (for the potato boiling water)

4 tablespoons unsalted butter (softened)

5.2 ounces Boursin cheese (one whole package, any flavor)

1 – 1½ cups heavy whipping cream (warmed, about 1 minute in the microwave will do)

Salt and pepper (to taste)

Fresh herbs (optional, like chives or parsley)

Instructions

Wash and peel and potatoes, and cut them into 1 ½ inch cubes. Rinse potato chunks with cold water until the water runs clear.

Add potatoes to a large pot with 1 tablespoon of salt and cover with water by about 2 inches. Bring up to a boil and cook for about 15 minutes until fork tender. Drain potatoes and rinse with hot water.

Mash the potatoes while still warm, and add them back to the pot. You can also do this with a if you want a chunkier mashed potato.

Add in butter, Boursin, and warm cream. Start with 1 cup of cream, then add more if needed. Gently fold in ingredients until incorporated. Add salt and pepper to taste.

Serve hot. Option to top with fresh herbs, melted butter, or gravy.