Description

This decadent Brown Butter Boursin Mashed Potatoes recipe combines creamy Yukon Gold or Russet potatoes with rich browned butter infused with fresh sage and thyme. The addition of garlic and fine herbs Boursin cheese creates a luxurious, flavorful mash perfect for holiday dinners or special occasions. Topped with Parmesan cheese and aromatic brown butter herbs, these mashed potatoes elevate a classic side dish into a gourmet experience.

Ingredients

Scale

Potatoes and Seasoning

4 lbs Russet or Yukon Gold Potatoes
1 tablespoon salt (for boiling water)
1 teaspoon salt plus more to taste (for seasoning mashed potatoes)
½ teaspoon ground black pepper plus more to taste

Brown Butter and Herbs

1 cup salted butter
10 fresh sage leaves
2 teaspoons fresh thyme

Cheese and 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

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Instructions

Prepare the Potatoes: Wash, peel, and dice the Russet or Yukon Gold potatoes into roughly 1-inch cubes and place them into a large pot for boiling.
Boil the Potatoes: Fill the pot with water so it covers the potatoes by about an inch. Add 1 tablespoon of salt to season the water and stir. Heat over medium-high and cook the potatoes until they are fork-tender, approximately 20 minutes.
Brown the Butter: While the potatoes cook, melt 1 cup of salted butter in a saucepan over medium heat. Continue cooking until butter starts browning, developing a nutty aroma, taking care not to burn it.
Infuse Herbs: Once the butter begins to brown, add the fresh sage leaves and fresh thyme to the pan. Fry the herbs gently in the browned butter until fragrant, then remove from heat and set aside. Reserve about two-thirds of the brown butter for mixing with the potatoes and save the herbs for topping.
Drain the Potatoes: Once tender, drain the potatoes thoroughly using a strainer and return them to the large pot.
Mix Cheese and Cream: Add the Boursin Garlic & Fine Herbs cheese, heavy cream, 1 teaspoon salt, ½ teaspoon black pepper, and about two-thirds of the brown butter (leaving herbs out for topping) to the pot. Over medium heat, stir this mixture until the cheese has melted smoothly.
Mash the Potatoes: Add the drained potatoes back into the pot with the cheese and butter mixture. Using a potato masher, mash the potatoes to your preferred consistency, making sure everything is well combined.
Add Parmesan and Season: Stir in the finely grated Parmesan cheese. Taste and adjust the seasoning with additional salt and pepper as needed.
Serve and Garnish: Transfer the mashed potatoes to a serving dish. Drizzle with the remaining browned butter infused with sage and thyme leaves for an aromatic and visually appealing finish. Add extra Parmesan cheese on top if desired.

Notes

For best results, use Yukon Gold potatoes for their creamy texture, though Russets work perfectly as well.
Browning the butter adds a deeper, nuttier flavor compared to regular melted butter.
Fresh herbs infuse the butter with additional aroma and flavor but can be omitted if unavailable.
If you prefer a thinner mashed potato consistency, add extra heavy cream gradually when mashing.
The Boursin cheese already contains herbs and garlic, so season the mashed potatoes carefully to avoid over-salting.
These mashed potatoes can be made ahead and gently reheated with a splash of cream to restore creaminess.

Nutrition

Serving Size: 1/12th of recipe (about 1 cup)
Calories: 270
Sugar: 2 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 55 mg