There’s something irresistibly cozy about creamy mashed potatoes, especially when they’re elevated with rich, nutty flavors — and that’s exactly what makes this Brown Butter Boursin Mashed Potatoes Recipe a total game-changer in my kitchen. It’s smooth, savory, and carries that little herbaceous punch that keeps everyone going back for seconds.

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 first made this recipe on a chilly autumn evening, and it instantly became the mashed potatoes to beat all mashed potatoes. The mix of brown butter and Boursin cheese lends such a luxurious depth, and the fresh herbs add a gentle aromatic touch that feels like a warm hug on a plate.

Flavor Boost: Brown butter adds a nutty, caramelized richness that transforms standard mash into something extraordinary.
Herbaceous Elegance: Fresh sage and thyme infused into the butter provide vibrant, fresh notes that balance the creamy cheese.
Velvety Texture: Boursin cheese melts beautifully, making the potatoes luscious and perfectly smooth.
Impress Without Stress: It’s an easy recipe with simple steps but feels fancy enough for holidays and dinner parties.

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 ingredients here aren’t just for show — each one works harmoniously to build layers of flavor and texture, from the starchy base to the rich finishing touches. Plus, by choosing fresh herbs and quality butter, you'll really taste the difference.

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: I recommend Yukon Gold for their buttery texture, but Russets are great if you prefer fluffier mash.
Salt: Seasoning the cooking water helps the potatoes absorb flavor right from the start.
Salted Butter: Essential for browning and flavor — homemade browned butter tastes like pure magic!
Fresh Sage Leaves: Adds earthy, subtle minty notes that work beautifully with the butter.
Fresh Thyme: Its gentle lemony aroma complements the garlic in the Boursin cheese.
Boursin Garlic & Fine Herbs Cheese: This cheese melts so well, imparting garlicky creaminess and herby brightness.
Heavy Cream: Enriches the potatoes, making them super smooth and velvety.
Ground Black Pepper: Balances richness with a gentle spicy kick.
Parmesan Cheese: Adding umami depth and a slightly nutty finish — don’t skip this one.

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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 thing I love about this Brown Butter Boursin Mashed Potatoes Recipe is how easy it is to customize. Whether you like your mash chunkier or super smooth, or prefer different herbs, this recipe is forgiving and flexible — perfect for making it truly your own.

Variation: I sometimes swap thyme for rosemary if I want a piney aroma; it pairs great with the brown butter flavor.

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

Step 1: Prep and Boil the Potatoes

Start by washing, peeling, and dicing your potatoes into roughly 1-inch cubes. This size helps them cook evenly and not turn mushy. Cover them with water in a large pot, adding a tablespoon of salt to season as they cook. Bring the water to a boil and let the potatoes simmer until fork-tender — about 20 minutes. Keep an eye on texture here; too soft and they’ll soak up too much butter later.

Step 2: Brown the Butter with Fresh Herbs

While the potatoes cook, melt the whole cup of salted butter in a saucepan over medium heat. Watch it closely as it foams and then starts to brown — that toasty aroma is what you want. Toss in the fresh sage leaves and thyme once the butter is bubbling and let them fry gently for just a minute or two to release their oils. Set this aside to infuse until ready to combine.

Step 3: Make the Creamy Boursin Mixture

Drain your potatoes well and leave them in the strainer briefly while you prepare the sauce. In your empty pot, stir together the Boursin cheese, heavy cream, a teaspoon of salt, black pepper, and two-thirds of that heavenly brown butter mixture. Warm this gently over medium heat until the cheese melts completely and the sauce is silky smooth.

Step 4: Mash and Mix It All Together

Return the drained potatoes to the pot and mash right in the sauce using a potato masher. I like to leave a little texture, but if you prefer ultra-smooth mashed potatoes, a hand mixer works wonders. Stir in the Parmesan cheese for that savory finish, then taste and adjust salt and pepper as needed.

Step 5: Serve with the Remaining Brown Butter and Herbs

Transfer your masterpiece to a serving dish and drizzle the reserved brown butter and herbs on top. It looks stunning and the extra buttery-herb flavor is the cherry on top—literally.

Top Tip

After making this a dozen times, I’ve learned a few secrets that really help this Brown Butter Boursin Mashed Potatoes Recipe shine and come together easily.

Don’t Overcook Your Potatoes: Perfectly tender potatoes mash easily without turning gummy, so keep testing with a fork starting around 15 minutes.
Brown Butter Vigilance: Brown butter can go from perfect to burnt fast, so stay right there stirring and watch for a deep golden color and nutty smell.
Use Fresh Herbs Fresh: Frying the sage and thyme in butter releases their full flavor—avoid dried herbs for this step if you can.
Mash in the Sauce: Mixing potatoes directly into the warm Boursin and butter sauce infuses every bite, making it super flavorful.

How to Serve Brown Butter Boursin Mashed Potatoes Recipe

Brown Butter Mashed Potatoes - Serving Suggestion

Garnishes

I love topping these mashed potatoes with a few whole browned sage leaves and a sprinkle of extra Parmesan — it adds lovely texture and makes the dish feel extra special. Sometimes, I also add a drizzle of good quality olive oil for a shiny finish.

Side Dishes

This mash pairs beautifully with roasted chicken, pork tenderloin, or a simple beef roast. Vegetables like green beans almondine or garlic sautéed kale round out the meal perfectly, balancing the richness.

Creative Ways to Present

For a holiday dinner or party, I sometimes pipe the mashed potatoes onto a baking sheet and sprinkle with extra Parmesan, broiling quickly until golden and crispy at the edges — it turns them into a showstopper side with a crunchy top.

Make Ahead and Storage

Storing Leftovers

I store any leftover Brown Butter Boursin Mashed Potatoes in an airtight container in the fridge for up to 3 days. Before storing, I recommend letting them cool slightly, then gently pressing a piece of plastic wrap directly onto the surface to prevent drying out.

Freezing

This recipe freezes nicely, but the texture can change a bit. To freeze, cool completely, portion into freezer-safe containers, and freeze for up to 2 months. When thawing, do so overnight in the fridge for best results.

Reheating

Reheat gently on the stove over low heat, stirring frequently and adding a splash of cream or milk to bring back creaminess. Microwave works too if you cover the dish to retain moisture, but stir every minute to avoid hot spots.

Frequently Asked Questions:

Can I use any type of cheese instead of Boursin?

Boursin Garlic & Fine Herbs cheese is key to the creamy texture and garlicky-herb flavor this recipe offers. You could use a combination of cream cheese and fresh herbs as a substitute, but the unique melting qualities of Boursin truly make these mashed potatoes special.

Why brown the butter instead of just melting it?

Browning the butter creates a nutty, caramelized flavor that adds so much depth to the dish. Simply melting butter won’t give you that rich, toasted aroma or taste, making browned butter essential for this recipe’s standout flavor.

Can I make this recipe ahead of time for a party?

Yes! You can prepare the mashed potatoes a day ahead and store them in the fridge. Reheat gently on the stove with a bit of cream or milk to bring back the right consistency. For a freshly browned butter topping, prepare it just before serving.

What’s the best potato to use for this recipe?

Yukon Gold potatoes tend to give a creamier, buttery mash which complements the Boursin and brown butter beautifully. Russets also work well if you prefer a fluffier, lighter texture—either way, peel and cut evenly for consistent cooking.

Final Thoughts

This Brown Butter Boursin Mashed Potatoes Recipe holds a special place in my recipe box because it’s one of those dishes that turns simple comfort food into something truly memorable. It’s perfect whether you’re feeding a crowd or just want to treat yourself to the tastiest mash ever. Give it a try—you’ll be amazed by how a few quality ingredients can elevate a classic, and I can’t wait to hear how you make it your own!