Description
These Brown Butter Boursin Mashed Potatoes are a luxurious twist on classic mashed potatoes, featuring creamy Boursin Garlic & Fine Herbs cheese, fragrant browned butter infused with fresh sage and thyme, and sharp Parmesan for depth of flavor. Smooth, rich, and herbaceous, this recipe is perfect for holiday dinners or any special meal.
Ingredients
Scale
Potatoes
- 4 lbs Russet or Yukon Gold Potatoes
- 1 tablespoon salt (for boiling)
Brown Butter & Herbs
- 1 cup salted butter
- 10 fresh sage leaves
- 2 teaspoons fresh thyme
Cheese & Cream
- 1 (5.3 oz.) package Boursin Garlic & Fine Herbs Cheese
- ⅔ cup heavy cream
- 2 ounces Parmesan cheese (about ⅓ cup finely grated), plus more for topping if desired
Seasonings
- 1 teaspoon salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
Instructions
- Prepare Potatoes: Wash, peel, and dice the potatoes into 1-inch cubes to ensure even cooking, then place them in a large pot.
- Season and Boil: Fill the pot with water to cover the potatoes by about 1 inch. Add 1 tablespoon salt to the water and stir to dissolve. Heat the pot over medium-high heat and cook the potatoes until tender, approximately 20 minutes.
- Brown the Butter with Herbs: While the potatoes cook, melt 1 cup of salted butter in a saucepan over medium heat. Once the butter starts to brown and develop a nutty aroma, add the sage leaves and thyme to infuse the butter with herb flavor. Allow the butter to finish browning, then remove from heat and set aside.
- Drain Potatoes: Drain the cooked potatoes thoroughly using a strainer and leave them there temporarily.
- Melt Cheese and Combine: In the empty pot, add the Boursin Garlic & Fine Herbs cheese, heavy cream, 1 teaspoon salt, ½ teaspoon black pepper, and about two-thirds of the browned butter (reserve the sage leaves and some butter for topping). Stir over medium heat until the cheese melts and the mixture is smooth.
- Mash Potatoes: Return the drained potatoes to the pot and mash them with a potato masher until you reach your preferred consistency.
- Incorporate Parmesan and Adjust Seasoning: Stir in the finely grated Parmesan cheese and taste the mashed potatoes. Adjust salt and pepper according to your preference.
- Serve and Garnish: Transfer the mashed potatoes to a serving dish. Spoon the reserved brown butter and herb mixture over the top as an aromatic, glossy finish.
Notes
- Use Russet potatoes for a fluffier texture or Yukon Golds for creamier mashed potatoes.
- Be careful not to burn the brown butter; it should be a deep golden brown with a nutty aroma.
- Reserve some browned butter and herbs to drizzle on top for an impressive presentation and added flavor.
- Adjust cream quantity to achieve desired mashed potato consistency.
- This recipe serves around 12, making it ideal for holiday gatherings or large family meals.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
