Brown Butter Boursin Mashed Potatoes Recipe

If you’re craving mashed potatoes with a twist that stops everyone in their tracks, you’ve got to try my Brown Butter Boursin Mashed Potatoes Recipe. This isn’t your everyday spud side—it’s ultra-creamy, packed with fresh herbs, and infused with nutty browned butter and that luxuriously creamy Boursin cheese. When I first made this, my family went crazy, and I bet you’ll love how effortlessly it elevates any meal.

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Ingredients You’ll Need

The balance of starchy potatoes, creamy Boursin, and browned butter with fresh herbs is what makes this recipe shine. Picking quality ingredients really pays off, especially fresh herbs and good butter.

• Russet or Yukon Gold Potatoes: Russets make fluffier mash, Yukon Golds are creamier—use whichever you prefer!
• Salt: Don’t skip salting your cooking water; it seasons the potatoes from the inside out.
• Salted Butter: Salted butter browns beautifully and adds richness; don’t substitute with low-salt butter here.
• Fresh Sage Leaves: These bring a fragrant, slightly peppery flavor that pairs perfectly with browned butter.
• Fresh Thyme: Adds subtle earthiness that really brightens the mash.
• Boursin Garlic & Fine Herbs Cheese: The star ingredient—creamy, herby, and garlicky cheese that melts into the potatoes beautifully.
• Heavy Cream: Helps make the mash silky and indulgent.
• Ground Black Pepper: Freshly ground is best for seasoning depth.
• Parmesan Cheese: Finely grated, it adds a sharp, nutty backbone to the mash.

Variations

This Brown Butter Boursin Mashed Potatoes Recipe is pretty irresistible as is, but I love playing with it when hosting. Feel free to make it your own by tweaking herbs or adding extras to keep things fun and seasonal.

• Herb Swap: When fresh sage isn’t available, try rosemary or chives for a slightly different herbaceous vibe—I find rosemary pairs beautifully with the brown butter.
• Dairy-Free Version: Swap Boursin for a dairy-free herbed cream cheese and use olive oil instead of butter browned with herbs for a creamy twist.
• Extra Garlic Kick: If you’re a garlic lover like me, add a few cloves of roasted garlic mashed right in with the potatoes—you’ll love the deep flavor.
• Spicy Upgrade: A pinch of crushed red pepper flakes in the brown butter adds a sneaky warmth that’s my secret favorite.

How to Make Brown Butter Boursin Mashed Potatoes Recipe

Step 1: Prep and Cook Your Potatoes Just Right

Start by washing, peeling, and dicing your potatoes into 1-inch cubes. I like to keep them uniform so they cook evenly. Place them in a large pot and cover with water, about an inch over the potatoes. Don’t forget to add a tablespoon of salt to the water—that’s key for flavor. Bring to a boil and simmer until the potatoes are fork-tender, which usually takes around 20 minutes. Stir gently now and then to prevent sticking, and test with a fork to avoid overcooking.

Step 2: Make That Perfect Brown Butter With Herbs

While the potatoes cook, melt your salted butter in a saucepan over medium heat. Watch closely as it starts to foam and then gradually browns—this is where the magic happens! Once you start smelling a nutty aroma and see golden flecks at the bottom, toss in the fresh sage leaves and thyme to fry gently, infusing the butter with herbal goodness. Be careful not to burn it; once browned, take it off the heat and set aside to cool slightly. Reserve some whole sage leaves for garnishing later—it looks fancy and tastes amazing.

Step 3: Combine Boursin, Cream, and Seasonings

Drain the potatoes well and leave them in the colander while you prepare the cheese mixture. In your empty pot, add the Boursin cheese, heavy cream, salt, pepper, and about two-thirds of the browned butter (including herbs, but not the whole leaves reserved). Heat this over medium heat gently, stirring until the cheese softens and melts into a rich, herby sauce. This step really helps infuse all the flavors before the potatoes dive in.

Step 4: Mash and Finish With Parmesan

Return the potatoes to the pot and mash them with a potato masher to your preferred consistency—some like ’em super smooth, others a bit chunky; do what suits you best! Once mashed, stir in the finely grated Parmesan cheese. This adds a lovely sharpness that balances the creamy Boursin and brown butter. Taste and season with extra salt and pepper if you think it needs a little more love.

Step 5: Serve With a Gourmet Touch

Transfer your mashed potatoes to a serving dish and drizzle with the remaining browned butter and herbs. Those crispy sage leaves you saved? They give the finished dish a pop of color and a subtle crunch that always impresses guests. I promise these mashed potatoes will be the star of your table!

How to Serve Brown Butter Boursin Mashed Potatoes Recipe

Garnishes

I always top these mashed potatoes with a few of the crispy browned sage leaves—the texture contrast is fantastic. A little sprinkle of extra Parmesan cheese adds an inviting golden brown crust if you decide to grill or broil it for a minute. Fresh thyme sprigs also add a nice visual touch and subtle aroma at the table.

Side Dishes

This recipe pairs beautifully with roasted meats like herb-crusted prime rib or garlic butter chicken. I also love serving it alongside steamed green beans or roasted Brussels sprouts for a balanced, hearty meal. The herby richness in the potatoes complements simply prepared veggies perfectly—trust me, it’s a crowd-pleaser.

Creative Ways to Present

For special occasions, I’ve spooned this mash into individual ramekins and topped each with browned butter and herbs for a pretty personal touch. You can also pipe the potatoes onto a baking sheet, sprinkle with Parmesan, and broil until golden for an elegant and crispy side that guests never forget.

Make Ahead and Storage

Storing Leftovers

I store leftover Brown Butter Boursin Mashed Potatoes in an airtight container in the fridge for up to 3 days. When you reheat, they retain their creaminess wonderfully if warmed gently. Leftovers are a win in my book because the flavors deepen overnight.

Freezing

I’ve frozen these mashed potatoes once or twice with success—just freeze them in a sturdy container. Thaw overnight in the fridge before reheating. The texture might be a touch denser but still delicious when warmed gently with a splash of cream or butter stirred in.

Reheating

The best way I’ve found to reheat is on the stovetop over low heat with a splash of cream or milk, stirring frequently to prevent sticking. If you’re in a hurry, the microwave works fine—just cover and heat in short bursts, stirring in between to avoid drying out.

FAQs

Final Thoughts

This Brown Butter Boursin Mashed Potatoes Recipe has become one of my all-time favorites because it’s comfort food with a touch of gourmet flair—and the best part is how easy it is to make. I love sharing this with friends when I want to impress without breaking a sweat. Give it a try next time you want mashed potatoes that everyone raves about; I promise you’ll be making it again and again.

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