There’s just something irresistible about the rich, nutty aroma of browned butter mingling with creamy, herby cheese that makes this Brown Butter Boursin Mashed Potatoes Recipe an absolute standout side dish. It’s the kind of recipe that instantly elevates any meal — trust me, you’ll want to make this your new go-to comfort food.

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

This mash is a rich, flavorful twist on the classic comfort staple. The combination of brown butter and Boursin cheese brings layers of depth that melt in your mouth — it’s truly a crowd-pleaser every time I serve it.

Perfectly Creamy Texture: Thanks to the Boursin cheese and heavy cream, these mashed potatoes are ultra-smooth without being gluey.
Herbaceous Brown Butter Magic: Browning the butter alongside fresh sage and thyme adds a warm, savory aroma and flavor that transforms the dish.
Versatile and Easy: It’s a recipe I rely on for holidays or simple weeknight dinners — definitely do-able without fancy equipment.
Lasting Impression: Guests will always ask what makes these mashed potatoes taste so special, opening the door for you to share your new secret weapon.

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 the Brown Butter Boursin Mashed Potatoes Recipe plays a key role to deliver its luscious flavor and creamy texture. Choosing the right type of potatoes and fresh herbs will take it from good to unforgettable.

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 are starchy and fluffy; Yukon Golds are creamy and buttery — either works well but Yukon give a richer base.
Salt: Added to both the cooking water and the mash to bring out natural flavors at each step.
Salted Butter: Essential for browning, adding a nutty depth and serving as a flavorful fat that melts into the potatoes.
Fresh Sage Leaves: Frying these in the butter infuses an earthy, aromatic note that perfectly complements the rich potatoes.
Fresh Thyme: Adds a subtle lemony-herbal touch that brightens the overall flavor.
Boursin Garlic & Fine Herbs Cheese: This is key — a creamy cheese with garlic and herbs that melts effortlessly into the potatoes for a gourmet twist.
Heavy Cream: Helps create that luxurious, velvety texture that makes the mash irresistible.
Ground Black Pepper: Just enough to add a little warmth and balance against the creaminess.
Parmesan Cheese: Freshly grated Parmesan adds umami richness and a subtle salty tang that rounds out the flavors.

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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 love how flexible this Brown Butter Boursin Mashed Potatoes Recipe is. Once you get comfortable with the base, feel free to tailor it to match your taste or the occasion.

Add a Garlic Kick: I sometimes toss in roasted garlic cloves before mashing for a mellow, sweet garlic flavor that pairs beautifully with the Boursin.
Make It Dairy-Free: Swap the cream for coconut or oat cream and use a plant-based Boursin alternative — the brown butter can be replaced with browned olive oil for nuttiness.
Seasonal Herbs Swap: If you don’t have fresh sage or thyme, try rosemary or chives instead — just adjust quantity to taste.

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

Step 1: Prep and Boil Your Potatoes

Start by peeling and cutting your potatoes into about 1-inch cubes. I find that uniform pieces cook evenly, avoiding chewy bits. Place them in a large pot and cover with water by about an inch, then stir in a tablespoon of salt. Bring the water to a boil over medium-high heat and cook until tender, about 20 minutes. A fork should slide right through without resistance. Drain well once done.

Step 2: Brown the Butter with Fresh Herbs

While the potatoes cook, melt your butter over medium heat in a saucepan. Keep a close eye because browning butter happens fast — watch for that rich golden-brown color and irresistible nutty smell. Just when it starts, add in the sage leaves and thyme to fry gently, infusing the butter. Then, take it off the heat and set aside. Pro tip: don’t burn it! Stir gently to avoid scorching.

Step 3: Create the Creamy Boursin Sauce

Pour the heavy cream, Boursin cheese, salt, black pepper, and about two-thirds of the brown butter (reserve the rest) into a pot and keep over medium heat. Stir continuously until the cheese melts completely and everything combines into a smooth, luscious sauce. This forms the flavorful base that will soak into your potatoes.

Step 4: Mash and Blend Everything Together

Return the drained potatoes back to your pot with the cream mixture. Use a potato masher (or ricer, if you prefer) to mash everything to your desired creaminess — I like mine smooth but with a little texture left for character. Mix in the finely grated Parmesan cheese and taste for seasoning, adding salt or pepper as you see fit.

Step 5: Dress and Serve

Transfer the mashed potatoes to a serving dish. Finish by drizzling the reserved brown butter along with those crispy sage leaves on top — this adds a gorgeous glossy sheen and a little extra burst of flavor that always wows guests. Serve immediately and prepare to savor every bite.

Top Tip

From my experience making this dish multiple times, attention to browning the butter and seasoning in layers is what takes it from simply good to showstopper quality. Here’s what I’ve learned:

Watch Your Butter Closely: Browning happens quickly and can turn bitter if burned. Keep stirring and remove it from heat the second you see those golden flecks.
Salt Twice: Adding salt both to the boiling water and later in the mash layers the seasoning for balanced flavor.
Use Fresh Herbs: The difference between fresh and dried sage or thyme is remarkable here. The fresh herbs fry beautifully in the butter and add so much aroma.
Don’t Overmix: Mash enough for a creamy consistency but avoid turning your potatoes gummy by overworking them or using a food processor.

How to Serve Brown Butter Boursin Mashed Potatoes Recipe

Boursin mashed potatoes - Serving Suggestion

Garnishes

I love topping mine with the crispy browned sage leaves right from the butter, plus a sprinkle of extra Parmesan cheese and a little cracked black pepper. They add great texture contrast and invite everyone to dig in.

Side Dishes

This recipe pairs wonderfully with roasted chicken, seared steak, or even holiday turkey. I’ve also found it complements sautéed green beans or roasted Brussels sprouts for a balanced plate that feels indulgent but fresh.

Creative Ways to Present

For a special occasion, I’ve served these mashed potatoes piped beautifully into ramekins and topped with fresh herbs and a drizzle of the brown butter. It always makes the table feel extra festive and shows off the luxurious texture.

Make Ahead and Storage

Storing Leftovers

After the meal, I transfer leftovers to an airtight container and store in the refrigerator. They keep well for 3-4 days. When ready to eat, I let the potatoes come to room temperature before reheating.

Freezing

I’ve frozen this recipe successfully — just cool completely, portion into freezer-safe containers, and label. Thaw overnight in the fridge before reheating to help maintain texture.

Reheating

To reheat, I gently warm the mashed potatoes over low heat on the stove, adding a splash of cream or milk to loosen the texture as needed. You can also microwave in short intervals, stirring between, but stovetop heating helps maintain creaminess best.

Frequently Asked Questions:

Can I make this recipe ahead of time?

Absolutely! You can prepare the mashed potatoes a few hours ahead or even the day before. Just keep them covered and refrigerated. Reheat gently over low heat with a splash of cream to restore the creamy texture.

What type of potatoes work best for this recipe?

Russet potatoes create a fluffy texture, while Yukon Golds offer creamier mashed potatoes. I usually go for Yukon Gold for their buttery flavor and smooth mash, but both are excellent choices depending on your preference.

Can I substitute Boursin cheese if I don’t have it?

Boursin cheese is key to this recipe’s unique cheesy herb flavor, but if you don’t have it, cream cheese mixed with minced garlic and fresh herbs like parsley, chives, and thyme makes a decent substitute. Just adjust salt accordingly.

How do I avoid watery mashed potatoes?

Make sure to drain your potatoes really well after boiling. Leaving them in the strainer for a few minutes helps evaporate excess moisture. Also, avoid adding too much cream or butter at once — it’s easier to add more if needed than to fix watery mash.

Final Thoughts

I can’t recommend this Brown Butter Boursin Mashed Potatoes Recipe enough for when you want to turn an everyday side into something truly memorable. It’s warm, comforting, and feels a little fancy without any fuss. Once you try it, I bet you’ll keep it in your recipe rotation just like I do — it’s that good.