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Creamy Lobster Mashed Potatoes

Author Jacqueline


  • 6 medium sized russet potatoes
  • 2.5 oz boursin cheese
  • 1/2-3/4 c whole milk
  • 4 T butter
  • 4 oz. heavy cream
  • 1 1/2 T Old Bay seasoning
  • 1 tsp chili powder
  • 1 tsp fresh chives minced
  • 1 cooked lobster tail meat removed from shell and roughly chopped


  • Peel and dice the potatoes. Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender. Drain, then return to the pan over medium heat. Using a potato masher or wooden spoon, roughly mash the potatoes for 1 minute to remove the excess water that remains.
  • Remove from the heat and add in the boursin cheese. Use a handheld mixer on medium speed to melt the cheese into the potatoes. Slowly add in the milk and whip until the potatoes are a creamy texture and no lumps remain.
  • In a small saute pan over medium heat, melt together the butter and cream. Add the Old Bay, chili powder and lobster pieces and stir to combine. Sprinkle with the chives.
  • Move the mashed potatoes to a serving bowl and pour the lobster cream over the top. Garnish with additional chives, if desired. Stir together prior to serving.