Description
These Brown Butter Boursin Mashed Potatoes are a rich and flavorful twist on classic mashed potatoes, combining creamy Boursin cheese, nutty browned butter infused with fresh sage and thyme, and a touch of Parmesan for a decadent side dish perfect for any special meal or holiday dinner.
Ingredients
Scale
Potatoes
- 4 lbs Russet or Yukon Gold Potatoes
- 1 tablespoon salt (for boiling water)
Brown Butter and Herbs
- 1 cup salted butter
- 10 fresh sage leaves
- 2 teaspoons fresh thyme
Mash Mix
- 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 (about ⅓ cup finely grated)
Instructions
- Prepare the 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 season the water.
- Cook the Potatoes: Heat the pot over medium-high heat and cook the potatoes until fork tender, about 20 minutes.
- Brown the Butter and Herbs: While the potatoes cook, melt 1 cup salted butter in a saucepan over medium heat. Let the butter brown slightly, then add 10 fresh sage leaves and 2 teaspoons fresh thyme. Fry the herbs in the browned butter until fragrant, then remove from heat and set aside, reserving the sage leaves for topping.
- Drain and Heat the Mash Mix: Drain the cooked potatoes and leave them in the strainer briefly. In the empty pot, combine Boursin Garlic & Fine Herbs Cheese, ⅔ cup heavy cream, 1 teaspoon salt, ½ teaspoon black pepper, and about two-thirds of the brown butter mixture (excluding sage leaves). Stir over medium heat until the cheese melts and the mixture is smooth.
- Mash the Potatoes: Add the drained potatoes back to the pot and mash with a potato masher until smooth and creamy or until your desired consistency is reached.
- Finish with Parmesan and Seasoning: Stir in the finely grated 2 ounces of Parmesan cheese. Adjust seasoning with extra salt and pepper to taste.
- Serve: Transfer the mashed potatoes to a serving dish. Top with the remaining browned butter and the reserved sage leaves for garnish and extra flavor.
Notes
- Russet potatoes create fluffy mashed potatoes, while Yukon Golds add a creamier texture; use your preference or a mix.
- Brown the butter slowly to prevent burning and bring out a nutty flavor.
- You can substitute heavy cream with half-and-half for a lighter version, but the texture will be slightly less rich.
- For a dairy-free version, use vegan butter and a dairy-free cream substitute, though flavor will differ.
- Leftover mashed potatoes can be stored in an airtight container in the fridge for up to 3 days; reheat gently adding a splash of cream.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
