Description
Creamy and flavorful Brown Butter Boursin Mashed Potatoes combine tender Russet or Yukon Gold potatoes with rich brown butter infused with fresh sage and thyme, blended with Boursin Garlic & Fine Herbs cheese, heavy cream, and Parmesan for a luxurious twist on a classic side dish perfect for any dinner occasion.
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
Mashed Potato Mixture
- 1 (5.3 oz.) package Boursin Garlic & Fine Herbs Cheese
- ⅔ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 ounces Parmesan cheese, finely grated (about ⅓ cup)
For Topping
- Reserved brown butter with sage leaves
- Additional Parmesan cheese (optional)
Instructions
- Prepare Potatoes: Wash, peel, and dice the potatoes into 1 inch cubes. Place them in a large pot and cover with water about 1 inch above the potatoes. Add 1 tablespoon salt to the water and stir to season.
- Cook Potatoes: Heat the pot over medium-high heat and cook the potatoes until fork tender, about 20 minutes.
- Make Brown Butter and Infuse Herbs: While potatoes are cooking, melt the butter in a saucepan over medium heat. Continue cooking until the butter begins to brown, then add the fresh sage leaves and fresh thyme to infuse the brown butter. Once browned and aromatic, remove from heat and set aside, reserving some for topping.
- Drain Potatoes: Drain the cooked potatoes in a strainer and return them to the pot.
- Create Creamy Mixture: Over medium heat, add the Boursin Garlic & Fine Herbs Cheese, heavy cream, 1 teaspoon salt, ½ teaspoon black pepper, and about two-thirds of the brown butter with herbs to the pot. Stir until the cheese melts and mixture is combined.
- Mash Potatoes: Add the drained potatoes back into the pot and mash with a potato masher until smooth and creamy, or desired consistency is reached.
- Add Parmesan and Season: Stir in the finely grated Parmesan cheese. Adjust seasoning with additional salt and black pepper to taste.
- Serve: Transfer the mashed potatoes to a serving dish and drizzle the remaining brown butter with sage leaves on top. Optionally sprinkle additional Parmesan cheese for garnish.
Notes
- Choose Russet potatoes for fluffier texture or Yukon Gold for creamier consistency.
- Brown the butter carefully to avoid burning; remove from heat once it smells nutty and golden brown.
- Fresh herbs add the best flavor; if unavailable, use dried herbs but reduce quantity and add earlier in cooking.
- You can prepare potatoes and brown butter ahead, then mash just before serving for convenience.
- Adjust cream quantity to achieve your preferred potato consistency.
- For a lower-fat version, substitute heavy cream with half-and-half or whole milk and use unsalted butter.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 370 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
