Description
These Brown Butter Boursin Mashed Potatoes are a luxurious twist on classic mashed potatoes, featuring rich browned butter infused with fresh sage and thyme, creamy Boursin garlic and fine herbs cheese, and a touch of Parmesan. Perfect as a flavorful side dish for any special meal or holiday celebration.
Ingredients
Scale
Potatoes
- 4 lbs Russet or Yukon Gold potatoes
- 1 tablespoon salt (for boiling water)
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
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon ground black pepper (plus more to taste)
- 2 ounces Parmesan cheese, finely grated (about ⅓ cup, plus more for topping if desired)
Instructions
- Prep the Potatoes: Wash, peel, and dice the potatoes into 1-inch cubes. Place them into a large pot.
- Boil the Potatoes: Fill the pot with water to cover the potatoes by about 1 inch, add 1 tablespoon salt, and stir. Heat over medium-high and cook until tender, about 20 minutes.
- Make Brown Butter with Herbs: While potatoes cook, melt 1 cup salted butter in a saucepan over medium heat. Once the butter begins to brown, add 10 fresh sage leaves and 2 teaspoons fresh thyme. Fry herbs as butter finishes browning, then remove from heat and set aside.
- Drain and Prepare Cheese Sauce: Drain potatoes in a strainer and return them to the pot. Add the Boursin cheese, heavy cream, 1 teaspoon salt, ½ teaspoon ground black pepper, and about two-thirds of the brown butter (reserve the sage leaves and remaining butter for topping). Stir over medium heat until cheese melts.
- Mash the Potatoes: Using a potato masher, mash the potatoes in the pot until you reach your desired consistency.
- Finish with Parmesan and Season: Stir in 2 ounces finely grated Parmesan cheese. Adjust seasoning with additional salt and pepper to taste.
- Serve and Garnish: Transfer mashed potatoes to a serving dish. Top with the remaining brown butter and fried sage leaves for extra flavor and presentation.
Notes
- Use Russet potatoes for fluffier mashed potatoes or Yukon Gold for creamier texture.
- If fresh herbs are unavailable, dried thyme and sage can be used but reduce quantities to 1 teaspoon each.
- To make ahead, prepare mashed potatoes without the brown butter topping; reheat gently before serving and add the browned butter and herbs fresh.
- For a lighter version, substitute half-and-half for heavy cream and reduce butter amount slightly.
- Reserve some cooking water to thin mashed potatoes if they become too thick.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
