Good old mashed potatoes, leveled up with sweet potatoes and purple potatoes, paired with creamy, savoury Boursin and baked with ooey-gooey Gruyère cheese. A lush, comforting dish that’s absolutely perfect for Christmas!
Mashed potatoes are comfort food as old as time. Nothing beats a good mashed potato dish on a winter’s day, especially on Christmas Day! Plus, this recipe has a little twist up its sleeve.
It’s Christmas, and I wanted to make something a little different, so I decided to swap regular potatoes for their cousins: sweet potatoes and purple potatoes. Now yes, I know, you might be a bit doubtful about this combo. Both sweet potatoes and purple potatoes are naturally sweet, and the colour alone might make you go “huh?” But hold my virtual hand and trust me on this: you will absolutely make this recipe every single time for Thanksgiving, Christmas, or any holiday or event when you want to impress everyone. It’s genuinely delicious and lingers on your palate, leaving you wanting more. You don’t need to worry about the sweetness, because the Boursin (a spreadable French cheese flavoured with garlic and herbs) balances everything out beautifully.
Another great thing about this recipe is that it’s quite rich and filling, meaning you don’t need a huge portion to feel satisfied. So technically, you don’t need to make a big batch… BUT, you probably will, because people will go back for seconds. It’ s a catch 22, people! This recipe is also very versatile. You can serve it two ways: as a classic mash, or baked with ooey-gooey cheesy goodness on top (and yes, go for the baked version for Christmas!). Either way, it’s guaranteed to be a hit.
Make this for Christmas and thank me later for all the oohs and ahhs you’ll receive. And until I finish this Christmas recipe series, I’m going to keep repeating myself like a broken record: if you don’t want to become an overworked zombie this Christmas, make my Christmas recipes and actually enjoy the holidays with your loved ones.
Don’t forget to tag me @saffronandsunday so I can see your creations too. Share this recipe and sprinkle some love in the comments below!
Sweet & Purple Potato Mash with Boursin
Ingredients
Sweet Potato Mash
- 230 g Purple Potatoes
- 570 g Sweet (Orange) Potatoes
- 1½ tbsp Unsalted Butter
- 2 tsp Salt
- 2 tbsp Boursin
- 100 ml Heavy Cream 35% Fat
Toppings
- Emmental / Mozzarella Cheese shredded
Instructions
- Begin by peeling the sweet potatoes and purple potatoes. Wash them well, then cut into equal-sized chunks for even cooking.
- Place the sweet potato and purple potato chunks into a pot and add enough water to fully cover them. Bring to a boil over medium heat and cook until the potatoes are fork-tender and slide off easily when pierced, about 15–20 minutes.
- Using a potato ricer or masher, rice or mash the potatoes until smooth. Add the unsalted butter and salt, then mix well until fully incorporated. Next, add the heavy cream and Boursin and mix until the mash is creamy and smooth.
- The butter and salt are added first to allow the residual heat from the potatoes to melt them fully, creating a creamier base. This helps the heavy cream and Boursin incorporate more evenly, so do not skip this step.
- At this stage, the mash can be served as is. If you’d like to elevate it with melted cheese, transfer the mashed potatoes into a mould of your choice: individual ramekins or a medium-sized casserole dish both work well.
- Spread the mashed potatoes evenly, then top with the shredded Gruyère cheese. Air-fry at 180°C for 6–8 minutes, or bake in a conventional oven at 180°C (fan-forced) or 200°C (without fan) for about 15 minutes, until the cheese is melted and bubbly.
- Serve immediately and enjoy. Be careful, as it will be piping hot.
