Description
Creamy and flavorful Brown Butter Boursin Mashed Potatoes featuring tender Russet or Yukon Gold potatoes enriched with browned butter infused with fresh sage and thyme, smooth Boursin Garlic & Fine Herbs cheese, heavy cream, and Parmesan cheese. This comforting side dish is perfect for elevating any meal.
Ingredients
Scale
Potatoes
- 4 lbs Russet or Yukon Gold Potatoes
- 1 tablespoon salt (for boiling water)
Brown Butter & Herbs
- 1 cup salted butter
- 10 fresh sage leaves
- 2 teaspoons fresh thyme
Cheese and Cream Mixture
- 1 (5.3 oz.) package Boursin Garlic & Fine Herbs Cheese
- 2/3 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 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 and place them in a large pot. Add water to cover the potatoes by about 1 inch, then stir in 1 tablespoon salt to season the water.
- Cook Potatoes: Heat the pot over medium-high heat and cook until the potatoes are fork tender, about 20 minutes. Drain the potatoes and leave them in a strainer.
- Brown Butter and Infuse Herbs: While potatoes cook, melt 1 cup salted butter in a saucepan over medium heat. When it starts to brown, add 10 fresh sage leaves and 2 teaspoons fresh thyme to fry in the butter. Once the butter turns golden brown, remove from heat and set aside, reserving some for topping later.
- Make Cheese and Cream Sauce: In the large pot over medium heat, combine the Boursin Garlic & Fine Herbs cheese, 2/3 cup heavy cream, 1 teaspoon salt, 1/2 teaspoon ground black pepper, and about two-thirds of the browned butter (including some herbs). Stir until the cheese melts and mixture is smooth.
- Mash Potatoes: Add the drained potatoes back into the pot and use a potato masher to mash until you achieve your desired consistency.
- Add Parmesan and Season: Stir in the finely grated 2 ounces Parmesan cheese, then season with additional salt and pepper to taste.
- Serve: Transfer the mashed potatoes to a serving dish and top with the remaining brown butter and herbs for extra flavor and presentation.
Notes
- Use Yukon Gold potatoes for a creamier, buttery texture or Russet for fluffier mashed potatoes.
- For a lactose-free variation, substitute heavy cream and cheese with lactose-free dairy or plant-based alternatives, but flavor may vary.
- If fresh herbs are unavailable, substitute with 1 teaspoon each dried sage and thyme added during the butter browning step.
- To make ahead, mash potatoes and prepare sauce separately, then combine and warm gently before serving.
- Adjust seasoning carefully to taste, especially salt since cheeses can add saltiness.
- For a richer flavor, consider adding a splash of sour cream or cream cheese while mashing.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
