Nothing beats the warm, cozy comfort of perfectly mashed potatoes with a twist! This Brown Butter Boursin Mashed Potatoes Recipe brings everything you love about creamy, rich potatoes but kicks it up with nutty brown butter and the herby, garlicky goodness of Boursin cheese. Trust me, once you make it, you’ll never go back to plain mashed potatoes again.

A white bowl filled with a creamy pale yellow dish that has a thick, smooth texture with some peaks and swirls in the surface. The top layer is drizzled with a reddish-brown sauce in a spiral pattern and scattered with small, fried green leaves and a few shreds of white cheese. The bowl is placed on a white marbled surface with some fresh green herbs nearby, adding a natural touch to the setting. 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

What makes this Brown Butter Boursin Mashed Potatoes Recipe stand out is how it transforms humble spuds into a luscious side dish with complex layers—earthy herbs, nutty butter, and the creamy texture from the Boursin cheese. I remember the first time I made this for a family dinner; it stole the spotlight and made everyone ask for seconds.

Ultimate creamy texture: The Boursin cheese melts into the potatoes, creating a velvety mash without needing a ton of cream.
Flavor explosion: Brown butter and fresh herbs add a toasted, aromatic twist that elevates the whole dish.
Comfort food upgraded: It’s familiar but with just enough gourmet flair to impress guests or make any meal feel special.
Surprisingly simple: Despite its fancy tastes, it comes together quickly with straightforward steps anyone can follow.

The image shows a white bowl filled with creamy mashed potatoes that have a smooth, light yellow color and soft texture. The mashed potatoes are shaped in swirls covering the entire bowl, with a drizzle of brown butter or oil forming a spiral on top. Fried sage leaves, dark green and crispy, are scattered on the surface, and there is a light sprinkling of finely grated white cheese over the dish. The bowl is set on a white marbled surface with a green cloth partially visible on the side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Brown Butter Boursin Mashed Potatoes Recipe plays a big role in building flavor and creamy richness. Here’s why these work so well together and a quick tip or two to keep in mind when you’re shopping.

Flat lay of peeled russet potatoes cut into cubes, a small white bowl of coarse salt, a white ceramic dish holding a block of golden salted butter, fresh whole sage leaves arranged next to a few sprigs of fresh thyme, a wedge of creamy garlic and fine herbs Boursin cheese on a white plate, a small white bowl filled with heavy cream, a heap of finely grated Parmesan cheese on a white dish, a small white bowl with ground black pepper, all ingredients naturally fresh and unprocessed, perfectly balanced and symmetrical in layout, placed 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: Russets give fluffier mash; Yukon Golds are creamier. Pick based on your texture preference. I often mix both for balance.
Salt: Salting the potato cooking water seasons evenly, so your mash tastes perfectly balanced.
Salted Butter: Using salted keeps seasoning simple here, plus it browns beautifully to add a nutty depth.
Fresh Sage Leaves: Sage fried in brown butter gives that earthy, woodsy aroma that just pairs perfectly with potatoes.
Fresh Thyme: Adds a subtle citrusy herb note, complementing the sage without overpowering.
Boursin Garlic & Fine Herbs Cheese: This soft cheese melts into the potatoes adding creamy richness and festive herby garlicky flavor.
Heavy Cream: Makes the mash extra silky and luscious without watering it down.
Black Pepper: Freshly ground gives a little kick that brightens the overall dish.
Parmesan Cheese: Stirred in at the end for slight sharpness and a savory finish—you can also sprinkle more on top for a cheesy crust.

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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

I like to mix up this Brown Butter Boursin Mashed Potatoes Recipe depending on the season or mood. Sometimes I add roasted garlic for extra depth or swap fresh herbs for rosemary if that’s what I have on hand. Feel free to personalize—it’s very forgiving!

Variation: Once, I tossed in sautéed mushrooms for a heartier version, and it became an instant hit—perfect for a cozy winter dinner.

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

Step 1: Prep and Cook the Potatoes

Wash, peel, and dice your potatoes into roughly 1-inch cubes. I like to keep them evenly sized so they cook the same throughout. Toss them into a pot and cover with about an inch of cold water, then add a tablespoon of salt—the salt seasons the potatoes internally while they cook. Bring to a boil over medium-high heat and cook for about 20 minutes or until the potatoes are fork-tender but not falling apart. Drain well.

Step 2: Brown the Butter with Fresh Herbs

While the potatoes cook, melt a cup of salted butter in a saucepan over medium heat. Keep a close eye—it will start to foam, and then you'll see those lovely brown specks forming at the bottom; this is the nutty brown butter magic happening. Just before it browns fully, add your fresh sage leaves and thyme to fry gently in the butter. This infuses the butter with herbal goodness. Once browned, remove from heat but keep the butter and herbs ready.

Step 3: Make the Creamy Cheese Sauce

In a large pot or heavy-bottomed skillet, combine your drained potatoes with the Boursin cheese, heavy cream, a teaspoon of salt, and half a teaspoon of freshly ground black pepper. Pour in about two-thirds of your brown butter (save the rest with the herbs for topping). Stir over medium heat until the cheese melts into a smooth sauce that coats each potato piece.

Step 4: Mash and Finish with Parmesan

Using a potato masher, mash the potatoes and cheese sauce to your desired texture. I like mine creamy but still slightly chunky for a homemade feel. Fold in the finely grated Parmesan cheese and adjust seasoning with extra salt and pepper to taste.

Step 5: Serve with a Herby Brown Butter Drizzle

Transfer your mashed potatoes to a serving dish, then drizzle the reserved brown butter and fried sage leaves on top. This finishing touch adds an irresistible aroma and flavor that makes the whole dish shine.

Top Tip

Through making this Brown Butter Boursin Mashed Potatoes Recipe several times, I've learned a few little things that really make a difference between good and unforgettable mashed potatoes.

Don’t overboil the potatoes: They should be tender but not mushy—overcooked potatoes can make your mash gummy instead of fluffy.
Brown your butter slowly: Rushing this step can burn the butter, so keep the heat moderate and stir often for that perfect nutty aroma.
Reserve some brown butter with herbs for topping: It adds contrast in flavor and a beautiful finishing touch that everyone notices.
Season gradually: Since Boursin and Parmesan add saltiness, taste as you go before adding more salt.

How to Serve Brown Butter Boursin Mashed Potatoes Recipe

Boursin mashed potatoes - Serving Suggestion

Garnishes

I always top my mashed potatoes with those crisp fried sage leaves from the brown butter step—they add a gorgeous color and an earthy punch right at the end. Sometimes, I sprinkle extra grated Parmesan or chopped fresh chives for a fresh herbaceous note.

Side Dishes

This recipe pairs beautifully with roasted chicken, glazed ham, or a simple seared steak. I also love serving it alongside green beans almondine or garlic sautéed spinach for a balanced plate.

Creative Ways to Present

For special occasions, I’ve served these mashed potatoes in individual ramekins topped with a drizzle of brown butter and a single sage leaf—looks elegant and lets everyone feel special. Another favorite is piping the mash with a large star tip onto a baking sheet and broiling quickly for crispy edges.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. When reheating, a splash of cream or milk helps restore the creamy texture.

Freezing

I’ve frozen these mashed potatoes successfully by cooling completely then transferring to freezer-safe containers. Thaw overnight in the fridge before gently reheating on the stove with extra cream or butter to bring back that luscious texture.

Reheating

Reheat low and slow on the stovetop or in the oven to avoid drying out. Stir often and add a bit of cream, butter, or even a spoonful of sour cream to keep it creamy and delicious.

Frequently Asked Questions:

Can I make these mashed potatoes ahead of time?

Absolutely! You can prepare the mashed potatoes a day ahead, store them covered in the fridge, and reheat gently while adding a bit of cream or butter to maintain that silky texture.

What type of potatoes are best for this recipe?

Russet potatoes give a fluffy, light texture while Yukon Golds are creamier and buttery. I prefer Yukon Gold for richness, but mixing both works beautifully.

Can I substitute Boursin cheese with another cheese?

Boursin is special because of its creamy texture and flavorful herbs. If needed, cream cheese combined with fresh herbs and garlic can work, but it won’t have quite the same delicate mouthfeel.

How do I prevent the brown butter from burning?

Keep the heat moderate and watch closely as butter foams and browns. Stir frequently to ensure even browning and remove from heat right as it starts to turn golden brown with nutty aroma. It should never smell burnt.

Final Thoughts

This Brown Butter Boursin Mashed Potatoes Recipe has become my go-to when I want to wow guests or simply treat my family to something a bit more special and indulgent. The harmony of browned butter with fresh herbs and Boursin cheese is unforgettable, making what could be a simple side into the star of the table. I can’t wait for you to try it—you’ll love how easy it is to make and how often it becomes an instant favorite in your home, just like mine!