Boring mashed potatoes get a major upgrade with this Brown Butter Boursin Mashed Potatoes Recipe! With the addition of brown butter and Boursin Garlic & Fine Herbs Cheese, these mashed potatoes turn out deliciously buttery and creamy with an unforgettable flavor!
You’ve Never Had A Mashed Potatoes Recipe Like This Before!
These gourmet mashed potatoes are a sensational side dish that shines at any meal they’re served at! From a weeknight meal to a special occasion or holiday, these gourmet mashed potatoes are sure to impress everyone’s taste buds!
This Homemade Mashed Potatoes recipe went viral on TikTok and combines tender potatoes with browned butter, Boursin Garlic & Fine Herbs Cheese, brown butter, heavy cream, sage, and thyme to create a deliciously dynamic flavor that’s out-of-this-world scrumptious!
Don’t worry though! Achieving these gourmet-level mashed potatoes isn’t overly complicated and I can even teach you how to easily brown butter if you’ve never done so before!
Rebecca’s Recipe Review
Taste: Buttery, creamy, slightly cheesy with a unique and dynamic flavor profile with hints of sage, nuts, and salt.
Texture: Smooth with some lumps and bits of brown butter and crispy sage.
Ease: 4/10
Pros: Incredible flavor!
Cons: Multi step process makes them more complicated than traditional mashed potatoes, but it’s worth it for the flavor!
Would I Make This Again? Yes, we’ve made them for Thanksgiving and family dinners, and they’ll likely be a holiday staple!
Ingredients To Make Boursin Cheese In Mashed Potatoes
When making Boursin Mashed Potatoes I always reach for Russet or Yukon Gold Potatoes. I then cook them in salted water while browning the salted butter with fresh sage leaves and fresh thyme in a separate pan.
The cooked potatoes are then mashed up with Boursin Garlic & Fine Herbs Cheese, heavy cream, salt, ground black pepper, and the cooked brown butter. Finely grated Parmesan cheese is then stirred into the mashed potatoes to finish off this gourmet side dish!
I really enjoy these Boursin Mashed Potatoes with the Garlic & Fine Herbs cheese; however, you can also try a flavor variation by using Shallot & Chive or even Caramelized Onion!
How To Make Mashed Potatoes With Boursin & Brown Butter
- Wash, peel, and dice the Russet or Yukon Gold Potatoes into cubes. Then place the cubes of potatoes into a large pot.
- Fill the pot of potatoes with just enough water to cover them and then stir in salt to season the water.
- Cook the potatoes over medium-high heat until they become tender.
- While the potatoes are cooking, add salted butter to a saucepan and brown the butter over medium heat.
- Add fresh sage leaves and fresh thyme to fry as the butter begins to brown. Once browned, remove the saucepan from the heat and set it aside.
- Drain the potatoes and then leave them in the strainer.
- Add a package of Boursin Garlic & Fine Herbs Cheese, heavy cream, salt, ground black pepper, and a portion of the brown butter to the pot. Stir this mixture together over medium heat until the cheese has melted.
- Transfer the potatoes from the strainer back into the pot. Next, mash them with a potato masher until they reach your desired mashed potato consistency.
- Stir finely grated Parmesan cheese into the Boursin mashed potatoes and then use salt and pepper to season them to taste.
- Transfer the Boursin Mashed Potatoes into a serving dish and then top them with the remaining brown butter and herbs. Enjoy!
- Cut the potatoes into 1-inch cubes to allow the potatoes to cook evenly. This allows them to finish cooking at the same time to avoid any under or over-cooked potato cubes.
- Achieve the most delicious flavor and texture in these mashed potatoes by using high-quality butter and heavy cream. Using lower-fat alternatives will impact the final result of the Boursin Mashed Potatoes.
- It’s best to use room-temperature butter when making the browned butter. Doing so reduces the risk of burning the butter during the cooking process.
- I prefer to use a hand Potato Masher when making this recipe to control the final texture of the mashed potatoes. I find that using an electric mixer tends to over-mix them, resulting in a gummy texture.
- Don’t forget to reserve some of the brown butter and herbs for topping! This gives the mashed potatoes a nice finished look that’s great for serving on special occasions and holidays.
How To Prepare Brown Butter Mashed Potatoes In Advance
To make this Brown Butter Mashed Potatoes Recipe ahead of time, follow the recipe instructions to completion and then allow them to fully cool. Afterward, transfer the mashed potatoes into an airtight container and store them in the fridge.
While you can store Boursin Mashed Potatoes in the fridge for up to 4 days, I’d recommend only making them 1 to 2 days ahead of time when planning a big meal. This will allow for the best flavor and texture when it’s time to enjoy them!
To reheat the mashed potatoes transfer them from the airtight container into a pot over low heat. Then add a splash of heavy cream as the mashed potatoes slowly reheat up to temperature.
How To Serve Brown Butter Boursin Mashed Potatoes
Serve these Boursin Mashed Potatoes up with dinner to jazz up a weeknight meal, or let them shine on special occasions such as birthday meals or Sunday family dinners. We also love enjoying a hearty scoop of these mashed potatoes with Easter or Christmas dinner with a classic spiral ham or at Thanksgiving with a juicy turkey!
Though if smoked meat is more up your alley these gourmet mashed potatoes also go excellent with Smoked Beef Brisket.
How To Store Mashed Potatoes
Allow any leftover Boursin Mashed Potatoes to cool and then transfer them into an airtight container. Store the mashed potatoes in the fridge to enjoy for 3 to 4 days.
To reheat Boursin Mashed Potatoes, it’s best to do so in a saucepan over low heat. As they slowly reheat, you’ll want to add a splash of heavy cream to encourage them to loosen up a bit.
More Delicious Potato Recipes
- Easy Roasted Duck Fat Potatoes – Crispy, crunchy potatoes on the outside yet deliciously tender and fluffy on the inside!
- Homemade French Fries – Enjoy crunchy, golden-brown double-fried French fries in under 35 minutes!
- Smashed Potatoes Salad – This TikTok famous potato salad makes for a mouthwatering side!
- Creamy Crockpot Potato Soup – A hearty, thick slow cooker recipe that takes just 20 minutes to prep!
- Savory Mashed Sweet Potatoes – Oven-roasted potatoes that are mashed with butter, buttermilk, and Dijon mustard!
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Brown Butter Boursin Mashed Potatoes
Ingredients
- 4 lbs Russet or Yukon Gold Potatoes
- 1 tablespoon salt
- 1 cup salted butter
- 10 fresh sage leaves
- 2 teaspoons fresh thyme
- 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 about ⅓ cup finely grated, plus more for topping if desired
Instructions
- Wash, peel, and dice the 4 lbs Russet or Yukon Gold Potatoes into 1" cubes and place in a large pot.
- Fill the pot with water to cover 1" about the potatoes and add 1 tablespoon salt and stir to season the water.
- Heat the pot over medium-high heat and cook until the potatoes are for tender, about 20 minutes.
- Meanwhile, add 1 cup salted butter to a saucepan and brown the butter over medium heat.
- Once the butter begins to brown, add in the 10 fresh sage leaves and 2 teaspoons fresh thyme to fry while the butter finishes browning. Once browned, remove from heat and set aside until ready to use.
- Drain the potatoes and leave them in the strainer.
- Add 1 (5.3 oz.) package Boursin Garlic & Fine Herbs Cheese, ⅔ cup heavy cream, 1 teaspoon salt, ½ teaspoon ground black pepper, and about ⅔ of the brown butter (reserving the sage leaves for topping) to the pot and stir over medium heat until the cheese has melted.
- Add the potatoes back into the pot and mash with a potato masher until the desired consistency is reached.
- Stir in the finely grated 2 ounces Parmesan cheese and season with additional salt and pepper to taste.
- Transfer to a serving dish and top with the remaining brown butter and herbs.
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Nutrition
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