There’s something absolutely magical about the way **Brown Butter Boursin Mashed Potatoes Recipe** elevates a humble side dish into a showstopper. When those nutty browned butter notes mingle with the creamy, herbaceous Boursin and tender potatoes, it’s comfort food with a gourmet twist that you just can’t resist.

A thick creamy yellow dip fills a white bowl, with visible swirls and soft peaks that add texture to the top layer. Dark green fried sage leaves rest on the creamy surface, slightly curled and scattered evenly. A shiny brown oil pools in the swirled dips, creating a contrast against the yellow base. Small white shreds of cheese are lightly sprinkled over the dish. The bowl sits on a white marbled surface, with fresh green sage and thyme sprigs nearby, adding a natural touch. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Brown Butter Boursin Mashed Potatoes Recipe
Top Tip
How to Serve Brown Butter Boursin Mashed Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Brown Butter Boursin Mashed Potatoes Recipe

Why You'll Love This Recipe

I still remember the first time I made this Brown Butter Boursin Mashed Potatoes Recipe—everyone at the table was begging for seconds. It’s one of those recipes that feels fancy but is surprisingly straightforward. I can’t get enough of the richness and those fresh herb bursts that keep it from being too heavy.

Deep, Nutty Flavor: Browning the butter adds this irresistible complexity and warmth to the potatoes that plain butter just can’t match.
Creamy, Herbaceous Delight: Using Boursin Garlic & Fine Herbs cheese makes the texture silky and adds fresh, garlicky notes right in.
Perfectly Balanced Seasoning: With fresh sage, thyme, and Parmesan, every bite bursts with layers of flavor that keep you coming back.
Effortlessly Elegant: It looks and tastes like something from a fine dining restaurant but comes together on your stovetop in less than an hour.

A creamy yellow mashed dish fills a white bowl, swirled smoothly to create soft waves that form a rounded spiral pattern. On top, there are several dark green crispy leaves scattered evenly, with a light dusting of finely grated white cheese over both the leaves and the mash. A warm brown sauce is drizzled in a loose spiral around the center, slightly soaking into the mash and adding contrast. The bowl sits on a white marbled surface, complemented by a subtle hint of fresh herbs visible near the edge. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Brown Butter Boursin Mashed Potatoes Recipe lies in how these simple yet thoughtful ingredients come together for maximum flavor and perfect texture. Here are a few notes to keep in mind when gathering your shopping list.

Flat lay of fresh whole Russet potatoes with golden-brown skin, a neat stack of vibrant green fresh sage leaves, a small bundle of fresh thyme sprigs, a small white ceramic bowl filled with salted butter cubes, a small white ceramic bowl containing heavy cream, a small white ceramic bowl of finely grated pale yellow Parmesan cheese, a small white ceramic bowl holding crumbled creamy white Boursin Garlic & Fine Herbs cheese, a small white ceramic bowl with coarse salt crystals, and a small white ceramic bowl with cracked black peppercorns, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet or Yukon Gold Potatoes: Russets give you fluffy, classic mashed potatoes, while Yukon Golds offer a natural buttery texture. I often switch between the two depending on mood.
Salted Butter: The salted variety helps with seasoning and also browns beautifully, creating that nutty flavor that’s key here.
Fresh Sage Leaves: Fresh herbs make a world of difference compared to dried. Sage fried in brown butter releases those wonderful aromatic oils.
Fresh Thyme: Thyme adds an earthy brightness that complements the sage and the creamy cheese.
Boursin Garlic & Fine Herbs Cheese: This is the flavor star — its creamy texture melts into the potatoes while adding bold garlic and herb notes without overpowering.
Heavy Cream: Enriches the potatoes so they’re silky smooth — essential for that decadent mouthfeel.
Salt and Black Pepper: Season carefully – salt enhances every flavor, but adding it gradually is key to avoid oversalting.
Parmesan Cheese: Adds a sharp, umami punch that cuts through the richness perfectly; freshly grated tastes best.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Brown Butter Boursin Mashed Potatoes Recipe is how easy it is to tweak and personalize. You can double down on herbs or add your own twist with a few simple swaps.

Variation: If you want a little heat, stirring in a pinch of red pepper flakes or a dash of smoked paprika adds a nice smoky warmth that pairs beautifully with the brown butter.
Dairy-Free Twist: I’ve experimented with swapping the heavy cream for full-fat coconut milk and using vegan cream cheese instead of Boursin – still deliciously creamy and flavorful!
Seasonal Herbs: When fresh sage isn’t available, fresh rosemary or tarragon work great, providing a slightly different but equally tasty herbal lift.

Step-by-Step: How I Make Brown Butter Boursin Mashed Potatoes Recipe

Step 1: Prep and Cook Your Potatoes

Start by washing and peeling your potatoes, then cutting them into roughly 1-inch cubes for even cooking. I’ve found this size hits the sweet spot for quick and uniform softness. Place them in a large pot, cover with about an inch of water, add a tablespoon of salt, and bring to a boil over medium-high heat. Cook until they’re fork-tender, which usually takes around 20 minutes. Don’t undercook or your mash won’t be silky!

Step 2: Brown the Butter with Fresh Herbs

While the potatoes are cooking, melt your salted butter in a small saucepan over medium heat. Watch closely — it will foam at first, then gradually turn golden brown with those irresistible nutty aromas. Toss in your fresh sage leaves and thyme as it browns to fry them gently and release their oils. Once the butter is toasted and the herbs fragrant, remove from heat but keep the liquid butter and herbs separated carefully to pour on top later.

Step 3: Create the Creamy Boursin Sauce

Drain your potatoes well and keep them in the pot. Add the entire package of Boursin cheese, heavy cream, salt, pepper, and about two-thirds of your brown butter (reserve the rest for drizzling). Stir over medium heat until the cheese melts into a smooth sauce. This step really locks in the rich garlicky herb flavor that makes this mashed potatoes recipe a standout.

Step 4: Mash and Finish with Parmesan

Return the potatoes to the pot and gently mash to your preferred consistency — I love them creamy but still a bit rustic with small chunks. Stir in the freshly grated Parmesan cheese and adjust the seasoning with more salt and pepper if needed. The Parmesan adds a wonderful umami kick and slightly salty depth that balances the richness.

Step 5: Serve with Brown Butter and Herbs

Transfer the mashed potatoes to your serving dish and drizzle the reserved brown butter along with the crisped sage leaves and thyme on top. This finishing touch delivers that gorgeous nutty aroma right at the table and makes the dish as beautiful as it is delicious.

Top Tip

After dozens of times making this Brown Butter Boursin Mashed Potatoes Recipe, I've picked up a few nuggets that truly make a difference between “good” and “OMG, this is amazing.” These are the little tweaks I swear by.

Don’t Rush Browning Butter: Keep the heat medium rather than high to prevent burning—slow and steady browning fills the kitchen with that irresistible nuttiness.
Cook Potatoes Evenly: Cut potatoes into similar-sized cubes so they cook uniformly; this helps you avoid lumps and ensures creaminess.
Use Fresh Herbs: I’ve tried this recipe with dried sage and thyme, but it just doesn’t sing the same way. Fresh herbs are a must for the best flavor.
Reserve Butter & Herbs for Garnish: Pouring some of the browned butter and crisped sage on top adds a gorgeous finish and an extra layer of flavor right before serving.

How to Serve Brown Butter Boursin Mashed Potatoes Recipe

brown butter mashed potatoes - Serving Suggestion

Garnishes

When I serve these mashed potatoes, I love adding a sprinkle of extra grated Parmesan, a few reserved crisp sage leaves, and maybe a little cracked black pepper on top for that rustic, inviting look. Sometimes a touch of fresh chopped chives adds a pop of color and mild onion flavor that brightens the dish.

Side Dishes

This recipe pairs beautifully with roasted chicken, maple-glazed ham, or a simply seared steak. I also adore serving it alongside sautéed green beans or roasted root vegetables—keeps the meal cozy without overpowering the potatoes.

Creative Ways to Present

For a special occasion, I like to pipe the mashed potatoes into a pretty swirl on a platter, then drizzle the brown butter and place whole fried sage leaves artfully on top. It makes guests pause and say, “Wow!” Plus, it’s easier than fussy plating and totally delicious.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftovers in an airtight container in the fridge. The mashed potatoes keep well for up to 3 days. Just be aware the texture firms up slightly, so a gentle reheat is best to bring back creaminess.

Freezing

Freezing is possible but not my favorite because cream-based mashed potatoes can get a bit grainy. If you do freeze, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating with extra cream or milk to freshen them up.

Reheating

When reheating leftovers, I like to warm them gently on the stovetop over low heat, stirring in a splash of heavy cream or milk to revive the creamy texture. You can also microwave but do it in short bursts, stirring in between to avoid drying out.

Frequently Asked Questions:

Can I use regular cream cheese instead of Boursin for this recipe?

While you can substitute regular cream cheese, Boursin Garlic & Fine Herbs adds a unique garlicky herb flavor and creamier texture that really defines this mashed potato recipe’s character. If you do use regular cream cheese, consider adding fresh herbs and garlic separately to mimic the flavor.

How do I prevent mashed potatoes from becoming gluey?

To avoid gluey mashed potatoes, make sure to use starchy potatoes like Russets, don’t overmix, and mash gently. Overworking potatoes can release too much starch, creating a sticky texture. I like to use a potato masher rather than a mixer for this reason.

Can I make this recipe ahead of time for a holiday meal?

Absolutely! You can prepare the mashed potatoes a day in advance, then reheat gently on the stovetop before serving. Just keep in mind you might want to add a splash of cream or milk when reheating to bring back that perfect creamy consistency.

What’s the best way to brown butter without burning it?

Brown butter requires patience. Use medium heat and keep your eye on the butter as it melts and foams—listen for that subtle nutty aroma and watch for the color to shift to golden brown. Remove from heat immediately once the color is there to prevent burning.

Final Thoughts

This Brown Butter Boursin Mashed Potatoes Recipe is one of those dishes that never fails to impress, whether for an everyday family dinner or special holiday gathering. Giving yourself the gift of its comforting flavors is like wrapping up in a cozy blanket. Honestly, I hope you enjoy making and sharing it just as much as I do—it’s a true crowd-pleaser that makes any table feel a little more special.