Try these rich, savory Smoked Boursin Mashed Potatoes to give a new dimension to a classic side. This version smokes russet potatoes whole, then combines them with heavy cream and sour cream for silkiness. Generous spoonfuls of Boursin Garlic & Herb and butter are folded in, then the dish returns to the smoker briefly so the cheese melts and the flavors meld. The result is a dreamy, smoky mash that pairs beautifully with grilled or roasted mains.
Smoked Boursin Mashed Potatoes
If you think you’ve tried every mashed potato variation, this smoked preparation will change your mind. Instead of boiling, the potatoes are smoked whole on a pellet grill or smoker, which concentrates their flavor and adds a subtle wood-fired note. The creamy tang of sour cream and the rich mouthfeel of heavy cream make the base lush, while Boursin Garlic & Herb brings a garlicky, herby finish that elevates the whole dish.
This technique keeps the potatoes from absorbing excess water, so the mash stays dense and flavorful. The final brief return to the smoker lets the Boursin soften and infuse the potatoes with its signature taste.
Why You’ll Love It
- Smoky depth: Smoking gives classic mashed potatoes a subtle, complex flavor.
- Ultra creamy texture: A mix of heavy cream, sour cream, and butter creates a silky, rich mash.
- Simple to prepare: Most of the work happens in the smoker, so active time is minimal.
- Show-stopping side: Perfect for holidays, backyard dinners, or any meal that deserves a special side.
Serve alongside a smoked prime rib or your favorite roast for an impressive meal.
Recipe Shopping List
You likely already have many of these pantry staples. Quantities and the printable recipe card are available in the recipe details below.
- Russet potatoes
- Heavy cream
- Sour cream
- Butter
- Boursin Garlic & Herb cheese
- Salt
- Pepper
This side also pairs wonderfully with smoked brisket or grilled steak.
How to Make This Recipe
Below is a clear overview of the method so you can see how straightforward the process is. Full ingredient amounts and a printable recipe are included later in the page.
- Prepare the smoker: Preheat your smoker or pellet grill to 275°F (135°C).
- Smoke the potatoes: Pierce each peeled potato a few times, place them directly on the smoker rack, and cook until easily pierced with a skewer.
- Mash the potatoes: Remove the potatoes, mash them in a bowl, and add heavy cream and sour cream until smooth and creamy.
- Add cheese and butter: Transfer the mash to a grill-safe baking dish, top with dollops of Boursin and butter.
- Finish in the smoker: Increase the smoker to 325°F (163°C), return the dish for about 15 minutes to melt the cheese, then stir to combine and serve warm.
Try these mashed potatoes with grilled chicken thighs for a balanced weeknight menu.
Recipe FAQ
Yes. Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave and stir in a splash of cream or milk if the mash seems dry to restore creaminess.
Yes. Smoke and mash the potatoes ahead of time, refrigerate, then reheat and add the Boursin and butter before returning to the smoker or oven to finish.
If you don’t have Boursin, use cream cheese blended with minced garlic and chopped fresh herbs. For a lighter version, substitute half-and-half for heavy cream.
Yukon Gold potatoes work well if you prefer a creamier texture, though russets hold up nicely and develop a desirable, fluffy structure when smoked.
For a complete barbecue plate, serve with grilled tri-tip and roasted vegetables.
Serve This With
- Grilled steak — The smoky potatoes complement a juicy steak beautifully.
- Grilled vegetables — Roasted carrots, Brussels sprouts, or asparagus add color and balance.
- Smoked turkey — These potatoes make an elegant side for holiday or weekend feasts.
More Side Dishes
-
Italian Grinder Pasta Salad
-
Traeger Honey BBQ Baked Beans
-
Traeger Disco Tots
Eat More Potatoes
- Skillet Pierogi Casserole
- Crispy Loaded Potato Sticks
- Pulled Pork Twice-Baked Potato
- Shepherd’s Pie Baked Potato
Pin this recipe for later inspiration.
Smoked Boursin Mashed Potatoes
Creamy mashed potatoes smoked to add depth, finished with Boursin cheese for a garlicky, herby boost. A great match for steaks, roasted chicken, or holiday mains.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Ingredients
- 3 pounds russet potatoes, peeled
- ½ cup heavy cream
- ½ cup sour cream
- 1 cup butter
- 8 ounces Boursin Garlic & Herb
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat your smoker or pellet grill to 275°F (135°C). Pierce each peeled potato several times with a fork or skewer.
- Place the potatoes on the smoker rack and smoke until a skewer slides in easily, indicating they are fully tender.
- Remove the potatoes from the smoker, scoop the flesh into a large bowl, and mash. Add the heavy cream and sour cream and mix until smooth and creamy.
- Transfer the mashed potatoes to a grill-safe baking dish. Dot the top with spoonfuls of Boursin and pieces of butter.
- Raise the smoker temperature to 325°F (163°C) and return the dish to the smoker for about 15 minutes, until the cheese is softened and the butter has melted.
- Stir everything together to combine, adjust seasoning to taste, and serve hot.
Nutrition Information (per serving)
Calories: 713 • Total Fat: 57g • Saturated Fat: 36g • Trans Fat: 1g • Unsaturated Fat: 13g • Cholesterol: 154mg • Sodium: 888mg • Carbohydrates: 44g • Fiber: 3g • Sugar: 4g • Protein: 9g