There’s something downright irresistible about rich, creamy mashed potatoes elevated with a nutty twist. The Brown Butter Boursin Mashed Potatoes Recipe combines luscious brown butter, fragrant herbs, and that dreamy Boursin cheese for a side dish you’ll want to savor all year round.

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

This isn’t your average mashed potatoes recipe. I first tried it when a friend brought it to a holiday dinner, and I was hooked instantly. It’s the kind of dish that brings a cozy, gourmet vibe to your table without a ton of fuss.

Flavor Boost: Brown butter adds a deep, nutty richness that really makes this side pop.
Creamy & Herbaceous: The Boursin cheese with garlic and herbs melts perfectly, adding silky texture and a fresh, savory punch.
Simple But Impressive: It’s straightforward enough for weeknight dinners but elegant enough to wow guests.
Customizable: You can tweak herbs or add toppings, so it suits your personal taste or the season.

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 magic here lies in balancing comfort and sophistication. Each ingredient plays a key role in building layers of flavor – from the fluffy potatoes to the rich brown butter and the herby, creamy Boursin.

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: These varieties mash beautifully; Russets are fluffy, Yukon Golds give a buttery texture.
Salt: Adds seasoning to the cooking water and the final mash—essential for flavor.
Salted Butter: Can’t skip quality butter here, especially since it’s browned to deepen flavor.
Fresh Sage Leaves: Adds an earthy, slightly peppery aroma that tastes incredible fried in butter.
Fresh Thyme: Brings subtle, savory notes that complement the sage perfectly.
Boursin Garlic & Fine Herbs Cheese: This creamy cheese melts into the potatoes for rich garlic-herb goodness.
Heavy Cream: Ensures the potatoes stay silky and indulgent.
Ground Black Pepper: Adds mild heat and rounds out flavors.
Parmesan Cheese: Brings a salty, nutty sharpness that adds complexity and a nice finish.

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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

What I really love is how this recipe invites you to make it your own. For me, swapping herbs depending on the season keeps it exciting, and I’ve even mixed in roasted garlic for a mellow twist.

Variation: I once added a few tablespoons of caramelized onions right before mashing and it added a lovely sweet depth that paired beautifully with the brown butter.
Dairy-free option: If you want to cut the dairy, try vegan butter and a plant-based cream alternative, though I do recommend sticking with the original Boursin version for true indulgence.

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

Step 1: Perfectly Prep Your Potatoes

Start by peeling and cutting your potatoes into roughly 1-inch cubes. This helps them cook evenly and faster. I always give them a quick rinse to wash off some starch, which makes your mash super smooth. Then, fill your pot with cold water, add a tablespoon of salt (this seasons the potatoes from the inside as they cook), and bring to a boil over medium-high heat. Cook until they’re very tender—think fork-tender—usually about 20 minutes.

Step 2: Brown the Butter with Herbs

While the potatoes simmer, melt your salted butter over medium heat. Keep an eye on it—once it foams and starts turning a rich caramel color, add your fresh sage leaves and thyme. You’ll hear a gentle sizzle as the herbs fry and infuse the butter. This step is where the flavor really shines! Once browned, take it off the heat but don’t discard the herbs—they’ll be our gorgeous garnish later.

Step 3: Make the Creamy Boursin Sauce

Drain your potatoes well and leave them in the pot. Add the Boursin cheese, heavy cream, salt, pepper, and about two-thirds of your browned butter (leave the rest for topping). Warm this mixture gently over medium heat, stirring constantly until the cheese melts completely into a smooth, herbaceous sauce.

Step 4: Mash & Finish

Return the potatoes to the pot with your cheese sauce and mash everything together until you reach your preferred texture—whether that’s silky smooth or a bit rustic with some lumps. Stir in the finely grated Parmesan cheese, then taste and adjust seasoning with extra salt and pepper if needed.

Step 5: Serve & Garnish

Transfer the mashed potatoes into your favorite serving dish, then drizzle the reserved brown butter along with those beautiful fried sage leaves and thyme over the top. It’s a little thing that makes a big impression.

Top Tip

From my experience, these tips will help you nail this recipe every time and avoid common pitfalls.

Don’t Overcook: Keep an eye on those potatoes. Overcooked potatoes tend to get waterlogged, which can make your mash gluey instead of fluffy.
Brown Butter Watch: Butter can go from perfect brown to burnt in seconds, so as soon as you see golden flecks and smell that nutty aroma, get it off the heat.
Warm Ingredients: Using warm cream and melting your Boursin gently helps everything combine seamlessly.
Season in Layers: Salt your potato water, then season again at the end to build flavor instead of one big salt hit.

How to Serve Brown Butter Boursin Mashed Potatoes Recipe

Boursin mashed potatoes - Serving Suggestion

Garnishes

I always stick with the crispy sage leaves for garnish—they add that inviting aroma and a bit of crunch contrast. A sprinkle of extra Parmesan or freshly cracked pepper on top is the cherry on the cake for me.

Side Dishes

This dish pairs beautifully with roasted chicken or pork, but personally, I love serving it alongside sautéed green beans or a fresh arugula salad to balance the richness.

Creative Ways to Present

For special occasions, I sometimes pipe these potatoes into pretty swirls using a piping bag, then drizzle brown butter over. It feels fancy and is a great way to impress guests without extra effort.

Make Ahead and Storage

Storing Leftovers

Leftover Brown Butter Boursin Mashed Potatoes Recipe keep really well in the fridge for up to 3 days stored in an airtight container. When reheating, I add a splash of cream or milk to refresh the creaminess.

Freezing

I’ve frozen these potatoes successfully, but I recommend freezing them before adding the brown butter topping. Thaw overnight in the fridge and then reheat gently, adding fresh brown butter after warming to keep that fresh flavor.

Reheating

For the best texture, reheat potatoes on the stovetop over low heat, stirring occasionally, rather than the microwave. This avoids drying out. Add a bit of cream or butter as needed to regain that luscious consistency.

Frequently Asked Questions:

Can I use other cheeses instead of Boursin?

You can substitute with cream cheese mixed with fresh herbs and garlic if Boursin isn’t available, but the unique flavor and texture of Boursin really elevates this dish.

How do I know when my butter is perfectly browned?

Keep your eyes on the butter as it melts and foams. Look for golden brown flecks forming on the bottom of the pan and a nutty aroma. Remove from heat immediately to prevent burning.

Can I prepare this recipe vegan or dairy-free?

You can try vegan butter and a plant-based cream alternative, but Boursin cheese is dairy-based. There are plant-based herb cheeses on the market, but results may vary in flavor and texture.

What’s the best potato for making mashed potatoes?

Russet potatoes are ideal for a fluffy mash, while Yukon Golds offer a creamier, buttery texture. Feel free to blend both to get the best of each.

Final Thoughts

Brown Butter Boursin Mashed Potatoes are one of those dishes that turn any meal into something special. The luxurious texture and layers of flavor—from the browned butter to the fresh herbs and Boursin cheese—make it a standout side I’m always excited to share. Trust me, once you try this recipe, it’ll become your go-to for holiday dinners, cozy family nights, or anytime you want a little extra comfort on your plate. Give it a whirl and I bet you’ll be just as hooked as I am!