Buttermilk, Boursin, and Chive Mashed Potatoes
Buttermilk, Boursin, and Chive Mashed Potatoes have buttery Boursin cheese, creamy buttermilk, and bright chive flavor for a crowd-pleasing favorite that is always a hit. This is a large batch recipe for serving 20, 50, or even 100 people and is perfect for church suppers, family gatherings, special occasions, and holidays.
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Why this recipe works
This recipe for Buttermilk, Boursin, and chive potatoes works because this flavor combination, especially with the Boursin cheese, is just TOO GOOD. Easy ingredients in just the right measures equals perfection. Bonus: this is the easiest potato recipe to amplify for a crowd because we Do Not Peel the potatoes.
About this recipe
This recipe directly addresses the challenge of making potatoes en mass for a crowd of people: no peeling potatoes, mass-appealing flavor, and perfect consistency and moisture even when made in bulk.
In the many times I have cooked for a lot of people, I get complaints if I use too much onion (I’m usually serving an older crowd), but I have never ever ever ever gotten anything other than praise for using chives. Maybe it is gentler on elderly tummies, I don’t know. But chives and potatoes are bedfellows and a sure bet when trying to make a lot of people happy.
Red potatoes have really thin skins, so we can boil them tender and then just mash. No peeling necessary. This is why I will choose red potatoes when I’m cooking for a crowd every time. When cooking, for example, 20 pounds of potatoes for Thanksgiving supper for 80 people (which I have done three times), I Will Not Peel Potatoes. Red potatoes are the solution and a massive timesaver.
How many potatoes to make for 20, 50, or 100 people?
First, understand that young people eat more and older people eat less. If serving an older crowd, plan 1/2 cup mashed potatoes per person. If serving a younger crowd, plan 3/4 to 1 cup per serving.
When I cook a church dinner for older people, I plan 5 lbs potatoes for 20 people. Then I’ve also had 15 people blow through that same amount in a neighborhood dinner. So, as I point out in my 12 Essential Tips to Cook for a Crowd, assess who you are cooking for. If serving younger adults and teens, 5 lbs potatoes will feed 10 people. Because of this 10-20 people range, I am setting the servings in the recipe card to 15 people.
TIP: Reserve some chives or use some other fresh herb like Italian flat-leaf parsley to top as garnish. A little bit of green on top always makes a dish presentation-worthy.
FAQs
These potatoes can be made a couple hours in advance and kept warm in a ~150 deg F oven, but I would not make them all the way a day in advance. This recipe reheats very well but is best served fresh.
Boursin cheese is one of my favorite things and the Shallot and Chive Boursin is perfect in these potatoes. That said, yes there are plenty of substitutes. You can see these recipes on my sister blog for more ideas: Boursin Mashed Potatoes with garlic and herb Boursin and Cream Cheese Smashed Potatoes with veggie cream cheese. Other options are garlic and herb Alouette cheese or chive and onion cream cheese.
Green onion, but use a bit less. Green onion is more assertive so use a bit less and your potatoes will be just as delicious.
Want to complete your meal? Check out my Meatloaf with Guinness Gravy and Easy Oven Peas. Or if preparing a holiday menu, served these mashed potatoes with Apple Juice Carrots and Turkey Stuffing.
Boursin Buttermilk Smashed Potatoes
Ingredients
- 5 lbs red potatoes
- 10.6 oz Boursin shallot and chive cheese (two 5.3 oz containers)
- 2 cups buttermilk
- 1 cup milk
- 2 tsp kosher salt
- ¼ tsp black pepper
- 5 Tbsp fresh chopped chives (one 0.75 oz container)
Instructions
- Rinse and clean the potatoes. Cut into quarters (or halves if smaller) to get the pieces somewhat uniform sized and place into cook pot. Cover with cool water.
- Put potatoes to boil over high heat. It helps to cover pot with lid or bake sheet, then remove once the water starts to boil. Boil until potatoes are fork tender. The amount of time this takes will depend on the size of the potato chunks and how full the pot is, so check it regularly. This will take ~15-20 minutes.
- Drain potatoes and transfer back into the pot. Add the remaining ingredients and mash. Taste for seasoning and add additional salt if necessary.
- Serve immediately or cover with foil and keep warm in a 150℉ oven.
