Description
Deliciously creamy Brown Butter Boursin Mashed Potatoes featuring tender Russet or Yukon Gold potatoes blended with fragrant brown butter, fresh herbs, Boursin Garlic & Fine Herbs cheese, and Parmesan for a rich and flavorful side dish perfect for any dinner.
Ingredients
Scale
Potatoes
- 4 lbs Russet or Yukon Gold Potatoes
- 1 tablespoon salt (for cooking water)
Brown Butter and Herbs
- 1 cup salted butter
- 10 fresh sage leaves
- 2 teaspoons fresh thyme
Creamy Mixture
- 1 (5.3 oz.) package Boursin Garlic & Fine Herbs Cheese
- 2/3 cup heavy cream
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon ground black pepper (plus more to taste)
- 2 ounces Parmesan cheese, finely grated (about 1/3 cup, plus more for topping if desired)
Instructions
- Prepare Potatoes: Wash, peel, and dice the potatoes into 1 inch cubes. Place them in a large pot filled with water to cover about 1 inch above the potatoes and add 1 tablespoon salt to season.
- Cook Potatoes: Heat the pot over medium-high heat and cook the potatoes until fork tender, about 20 minutes.
- Brown Butter and Herbs: While potatoes cook, add 1 cup salted butter to a saucepan and melt over medium heat. Once the butter begins to brown, add the fresh sage leaves and thyme. Fry the herbs while the butter finishes browning, then remove from heat and set aside.
- Drain Potatoes: Drain the cooked potatoes well and leave them in a strainer to remove excess water.
- Make Creamy Mixture: In the pot, combine Boursin cheese, heavy cream, 1 teaspoon salt, 1/2 teaspoon black pepper, and about two-thirds of the brown butter (reserving the sage leaves and remaining butter for topping). Stir over medium heat until the cheese melts and the sauce is smooth.
- Mash Potatoes: Add the drained potatoes back into the pot and mash with a potato masher until reaching the desired creamy consistency.
- Finish and Season: Stir in the finely grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Transfer mashed potatoes to a serving dish and drizzle the remaining brown butter and herbs over the top for garnish and extra flavor.
Notes
- Use Yukon Gold potatoes for a creamier texture or Russets for a fluffier finish.
- Brown the butter carefully to avoid burning; watch for a nutty aroma and light brown color.
- The Boursin cheese adds both creaminess and herbaceous flavor, but cream cheese and garlic herbs can substitute if unavailable.
- Adjust heavy cream quantity to reach preferred consistency, adding a little more if needed.
- Reserve some browned sage leaves for an attractive garnish and added herb flavor on top.
- Parmesan cheese can be swapped for Pecorino Romano if desired for a sharper taste.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
