Description
Creamy and flavorful Brown Butter Boursin Mashed Potatoes featuring tender Russet or Yukon Gold potatoes blended with rich Boursin Garlic & Fine Herbs cheese, browned butter infused with fresh sage and thyme, and Parmesan cheese for an indulgent twist on classic mashed potatoes.
Ingredients
Scale
Potatoes
- 4 lbs Russet or Yukon Gold Potatoes
- 1 tablespoon salt (for boiling water)
Butter and Herbs
- 1 cup salted butter
- 10 fresh sage leaves
- 2 teaspoons fresh thyme
Dairy and Seasonings
- 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, finely grated (about ⅓ cup), plus more for topping if desired
Instructions
- Prepare the Potatoes: Wash, peel, and dice the potatoes into 1-inch cubes. Place them into a large pot.
- Boil the Potatoes: Fill the pot with water about 1 inch above the potatoes, add 1 tablespoon salt, and bring to a boil over medium-high heat. Cook until potatoes are fork-tender, about 20 minutes.
- Brown the Butter with Herbs: While the potatoes cook, melt 1 cup salted butter in a saucepan over medium heat. Once it begins to brown, add 10 fresh sage leaves and 2 teaspoons fresh thyme, frying them in the butter until fragrant and the butter is nicely browned. Remove from heat and set aside, reserving some for topping.
- Drain the Potatoes: Drain the cooked potatoes well in a colander.
- Make the Cheese Sauce: In the empty pot, add Boursin Garlic & Fine Herbs cheese, ⅔ cup heavy cream, 1 teaspoon salt, ½ teaspoon ground black pepper, and about two-thirds of the brown butter along with the herbs. Stir over medium heat until the cheese melts and the sauce is smooth.
- Mash the Potatoes: Add the drained potatoes back into the pot with the cheese sauce and mash using a potato masher until you reach your preferred consistency.
- Add Parmesan and Season: Stir in the finely grated Parmesan cheese, then taste and season with additional salt and black pepper as needed.
- Serve: Transfer the mashed potatoes to a serving dish and top with the remaining browned butter and herbs for extra flavor and garnish.
Notes
- Use Russet potatoes for a fluffier mash or Yukon Gold for a creamier texture.
- Reserve some browned butter and herbs for garnish to add a visually appealing finish and extra flavor.
- If you prefer smoother mashed potatoes, use a hand mixer instead of a masher, but be careful not to overmix to avoid gummy texture.
- To adjust richness, substitute heavy cream with half-and-half or whole milk, but it will be less creamy.
- Boursin Garlic & Fine Herbs cheese adds a unique flavor; if unavailable, a cream cheese and garlic herb mix can be a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
