Brown Butter Boursin Mashed Potatoes Recipe

If you’re looking to elevate your mashed potatoes game, you’ve got to try this Brown Butter Boursin Mashed Potatoes Recipe. I promise you, it’s not your typical side dish—creamy, herbaceous, and nutty all at once, it’s become my go-to comfort food for holidays and weeknight dinners alike. Stick around, because I’ll walk you through every little detail so you can make these potatoes absolutely perfect every time.

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Ingredients You’ll Need

These ingredients work beautifully together to create a bowl of mashed potato goodness that’s buttery, herbaceous, and luxuriously creamy. Don’t rush the butter-browning step—it’s the secret to unlocking those irresistible flavors.

• Russet or Yukon Gold Potatoes: I prefer Yukon Gold for their buttery texture, but Russets work great too if you want fluffier mashed potatoes.
• Salt: Don’t skip seasoning the cooking water—that ensures your potatoes are flavorful from the inside out.
• Salted Butter: The heart of the brown butter flavor here; quality butter makes a big difference.
• Fresh Sage Leaves: Frying these in the brown butter adds an earthy note that’s simply magical.
• Fresh Thyme: Adds a subtle hint of freshness and herbiness to balance the richness.
• Boursin Garlic & Fine Herbs Cheese: This is your creamy, herby cheese star—don’t substitute unless you want to experiment with different flavors.
• Heavy Cream: For richness and smooth texture; you can adjust slightly to get your preferred consistency.
• Ground Black Pepper: Adds the perfect mild kick.
• Parmesan Cheese: A nutty finish that amps up the flavor complexity—freshly grated is best.

Variations

I love how versatile this Brown Butter Boursin Mashed Potatoes Recipe is—you can easily tweak it to suit your taste or occasion. Don’t hesitate to put your own spin on it;

• Herb Swap: I’ve sometimes swapped thyme for rosemary to give a piney, woodsy essence—works great, especially if you’re serving with lamb or beef.
• Dairy-Free Version: You can use a plant-based butter and a dairy-free creamy cheese substitute, but the flavor won’t be quite the same—still delicious if that’s what you need.
• Extra Garlic Kick: If you’re a garlic lover like me, add an extra clove or two of roasted garlic blended into the mash for that mellow, sweet garlic warmth.
• Chunky vs. Smooth: Depending on your mood, mash to your desired texture—partially chunky mashed potatoes can add a rustic touch.

How to Make Brown Butter Boursin Mashed Potatoes Recipe

Step 1: Prep and Boil the Potatoes

Wash, peel, and cut your potatoes into roughly 1-inch cubes. I like to keep them about the same size so they cook evenly. Toss them into a large pot and cover with cold water by about an inch to make sure they cook through without getting mushy. Don’t forget to add a tablespoon of salt right to the water—this is a simple way to get the potatoes seasoned deeply. Bring to a boil over medium-high heat and let them cook until fork-tender, which usually takes around 20 minutes. Testing them with a fork early helps prevent overcooking.

Step 2: Brown the Butter with Fresh Herbs

While the potatoes are boiling, melt the butter in a saucepan over medium heat. You want to watch it carefully; as it melts, it will begin to foam and then turn a lovely golden brown with nutty aromas—this usually takes 4-5 minutes. Once you see that light browning, add the fresh sage leaves and thyme to fry gently in the hot butter, allowing the herbs to infuse their flavors. Be careful not to burn the butter—it should smell toasty but not bitter. When done, remove from heat but keep it handy for the next step.

Step 3: Drain Potatoes and Melt Cheese with Cream and Butter

Drain your potatoes thoroughly and leave them in the colander to steam dry a bit—that prevents watery mashed potatoes. In the empty pot, combine the Boursin cheese, heavy cream, salt, black pepper, and about two-thirds of your brown butter along with the herb bits (save some sage leaves for garnish). Warm this mixture over medium heat, stirring, until the cheese melts smoothly into the cream and butter. This mixture is what makes these potatoes sing with flavor.

Step 4: Mash Potatoes and Finish with Parmesan

Return the cooked potatoes to the pot with the melted cheese mixture and mash everything together to your preferred consistency. I often leave mine a little chunky for a rustic feel, but you can go ultra-smooth if that’s your style. Stir in the grated Parmesan cheese, and then taste-test, adding more salt or pepper if needed. The Parmesan adds that perfect salty umami layer to the dish.

Step 5: Serve and Top with Remaining Brown Butter

Transfer the mashed potatoes to a serving dish and drizzle the remaining brown butter and those beautiful fried sage leaves on top. This finishing touch not only looks gorgeous but adds an extra fragrant hit that makes serving this side so special. Personally, I love watching my family’s faces light up the first time they dig in.

How to Serve Brown Butter Boursin Mashed Potatoes Recipe

Garnishes

I always sprinkle a little extra grated Parmesan on top—because why not? The crispy brown butter sage leaves are a must for me; they add a wonderful texture contrast and vibrant flavor. If you want a bit of color, a few chopped fresh chives or parsley make a lovely fresh garnish.

Side Dishes

This mashed potato recipe pairs beautifully with roasted chicken, grilled steak, or even pan-seared salmon. I often serve it alongside roasted Brussels sprouts or garlic green beans to round out the meal with some greens. It also shines on the holiday table next to a glazed ham or turkey.

Creative Ways to Present

For special occasions, I sometimes pipe the mashed potatoes into a pretty swirl on the plate using a large star tip and then drizzle the brown butter over. This simple presentation upgrade really wows guests without extra fuss. You can also mound them in an oval dish and garnish liberally with herbs and crispy bacon bits for a hearty twist.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 3 days. When storing, cover them tightly with plastic wrap pressed onto the surface of the potatoes to prevent drying out. This recipe reheats beautifully, so you won’t lose that creamy texture.

Freezing

Freezing mashed potatoes can be tricky, but I’ve had good luck freezing this version in small portions wrapped tightly in freezer-safe bags. To thaw, move them to the fridge overnight and warm gently on the stove, stirring often. The texture softens a bit with freezing, but the flavor stays delicious.

Reheating

Reheat leftover mashed potatoes on low heat with a splash of cream or milk added to loosen them up. Stir frequently to prevent sticking and keep the potatoes smooth. Alternatively, you can reheat in the microwave in short bursts, stirring between, to keep them warm and creamy.

FAQs

Final Thoughts

This Brown Butter Boursin Mashed Potatoes Recipe is one of those dishes that feels fancy but comes together with surprisingly little fuss. I absolutely love how every bite melts into buttery, herb-infused comfort. Whether you’re making it for a holiday feast or a cozy weeknight, you’ll find it’s worthy of the spotlight on your dinner table. Give it a try—you might just find it becomes your family’s new favorite!

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