There’s something wonderfully cozy about creamy, flavorful mashed potatoes, and this Brown Butter Boursin Mashed Potatoes Recipe takes the comfort factor to a whole new level. The rich brown butter infused with fresh herbs and that garlicky, herby Boursin cheese turns humble taters into a show-stopper you’ll want to make over and over.

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

I can’t get enough of these mashed potatoes — they’re creamy, packed with savory garlic and herbs, and the brown butter gives them this irresistible nutty richness. Whenever I bring this to a dinner, people ask for the recipe immediately!

Layered Flavors: The brown butter combined with fresh sage and thyme infuses the potatoes with deep, warm flavors.
Creamy Yet Light: Using Boursin cheese and heavy cream makes these mashed potatoes decadent without being overly heavy.
Easy to Make: Despite all the flavors packed in, the method is straightforward — perfect even if you’re a beginner.
Versatile Side Dish: They pair beautifully with everything from roasted chicken to holiday roasts and veggies.

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 here plays a part in turning simple mashed potatoes into something extraordinary. Here's why I love these elements together and a few tips for picking the best ones.

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 texture while Yukon Golds bring creaminess; I often go with Yukon for their buttery flavor.
Salt: Essential for seasoning both the cooking water and the potatoes themselves for full flavor.
Salted Butter: Browning the butter adds nuttiness and depth that regular melted butter simply can’t match.
Fresh Sage Leaves: When fried in brown butter, sage releases a beautiful aroma that elevates the dish.
Fresh Thyme: Adds earthiness and complexity; fresh herbs always taste brighter than dried here.
Boursin Garlic & Fine Herbs Cheese: This creamy herbed cheese melts right into the potatoes, adding subtle garlic and herb flavor without overpowering.
Heavy Cream: Helps achieve the perfect velvety texture without watering down the flavor.
Ground Black Pepper: A pinch of heat balances the richness.
Parmesan Cheese: Adds salty, nutty umami and a slightly chewy texture contrast.

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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

While I love this classic version, I encourage you to make this Brown Butter Boursin Mashed Potatoes Recipe your own by tweaking herbs or adding mix-ins to suit your taste or occasion.

Variation: I sometimes swap fresh thyme for rosemary when I want a woodsy twist; it pairs great with hearty roasts in fall and winter.
Dairy-Free Option: You can replace Boursin and cream with plant-based alternatives, but keep the brown butter flavor by using a vegan butter substitute browned carefully on the stove.
Garlic Boost: Add a roasted garlic clove or two mashed right into the potatoes for even more depth if you’re a serious garlic fan like me.
Spicy Kick: A pinch of cayenne pepper or smoked paprika mixed in elevates the potatoes beautifully, especially alongside grilled meats.

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

Step 1: Prep and Cook Your Potatoes

I start by peeling and dicing the potatoes into roughly 1-inch cubes—this helps them cook evenly and quicker. Then, fill your pot with cold water, covering the potatoes by about an inch, and add a tablespoon of salt to the water. Cooking the potatoes in salted water is key for well-seasoned potatoes that don’t taste bland later. Boil them over medium-high heat until they’re fork-tender, which usually takes about 20 minutes. Don’t overcook—just tender enough so they mash easily without falling apart.

Step 2: Brown the Butter and Infuse the Herbs

While the potatoes cook, melt the salted butter in a small saucepan over medium heat. Keep a close eye because once it starts to foam and turns golden brown with nutty aromas, it can quickly burn—nobody wants that! Add fresh sage leaves and thyme as the butter browns; the herbs fry gently, releasing their fantastic fragrance. Once browned, remove the pan from heat and set it aside, reserving some of the butter and herbs for topping later.

Step 3: Make the Creamy Cheese Sauce

Drain your potatoes well and leave them in the colander for a minute to help steam off excess water. Then, in the empty pot, mix together the Boursin cheese, heavy cream, salt, black pepper, and about two-thirds of the brown butter—you’ll stir this over medium heat until the cheese melts, forming a luscious, silky sauce that’s bursting with flavor. This step warms the sauce perfectly so it blends beautifully with the potatoes.

Step 4: Mash, Mix, and Finish

Add the potatoes back into the pot and start mashing to your preferred texture—some like their mashed potatoes a bit chunky; others silky smooth. Once mashed, fold in the grated Parmesan cheese, and adjust the seasoning with salt and pepper to taste. The parmesan gives a final punch of umami and creaminess. Transfer the mashed potatoes to your serving dish, drizzle with the reserved brown butter, and scatter those beautiful crispy fried sage leaves on top for a perfect finish.

Top Tip

Over the years, I learned that browning the butter just right and not rushing any step makes all the difference in this recipe. Here are my top tips to make your Brown Butter Boursin Mashed Potatoes shine:

Butter Watch: Brown your butter over medium heat and don’t walk away—those nutty aromas come fast but burns happen faster.
Drain Well: Let your potatoes sit in the strainer a moment after draining so they lose extra water that could make your mash watery.
Warm Ingredients: Bring heavy cream and Boursin to room temperature before mixing in; they incorporate more smoothly and help keep the mash warm.
Then Season Slowly: Salt and pepper after mashing and add a little at a time—especially if your butter is salted already!

How to Serve Brown Butter Boursin Mashed Potatoes Recipe

boursin mashed potatoes - Serving Suggestion

Garnishes

I always garnish with the reserved crispy sage leaves and drizzle a little extra brown butter on top—that way, every bite gets that perfect crispy contrast and a punch of herbaceous butter. Sometimes, I sprinkle grated Parmesan right at the end for an elegant touch.

Side Dishes

These mashed potatoes shine alongside roasted chicken, garlic herb pork tenderloin, seared steaks, or even a holiday turkey. They’re also fantastic with roasted seasonal veggies like Brussels sprouts or green beans tossed with almonds.

Creative Ways to Present

For special occasions, I like scooping these potatoes into individual ramekins, topping with a sage leaf and a swirl of brown butter, then broiling lightly to create a golden crust—fancy yet easy. They also make a great base for a shepherd’s pie-style casserole topped with browned breadcrumbs or crispy pancetta.

Make Ahead and Storage

Storing Leftovers

I keep leftover mashed potatoes in an airtight container in the fridge for up to 3 days. Before storing, I let them cool slightly but not completely to avoid drying out. When storing, a layer of plastic wrap pressed directly onto the surface helps prevent them from forming a crust.

Freezing

I’ve frozen these mashed potatoes with success by placing them in a freezer-safe container. When thawing, I do it overnight in the fridge and reheat gently. Keep in mind the texture might be a touch less creamy after freezing, so a splash of cream or butter during reheating helps revive them.

Reheating

Reheat leftovers gently on the stove over low heat, stirring often. Adding a bit more cream or reserved brown butter while warming helps keep the potatoes luscious and prevents them from drying or clumping. Microwaving works too, but make sure to stir frequently for even heating.

Frequently Asked Questions:

Can I make this Brown Butter Boursin Mashed Potatoes Recipe ahead of time?

Absolutely! You can prepare the mashed potatoes a day in advance and refrigerate them. When ready to serve, gently reheat on the stove with a splash of cream or butter to regain their creamy texture.

What type of potatoes works best?

Russet potatoes give a fluffy, light texture, while Yukon Golds lend a naturally creamy, buttery flavor. Both work well, so pick according to your texture preference or what you have on hand.

Can I use dried herbs instead of fresh sage and thyme?

While fresh herbs brighten this recipe beautifully, you can substitute about one-third of the amount in dried herbs if needed. Just add them while cooking butter so they rehydrate and release flavor.

Is it necessary to brown the butter?

Browning the butter is what gives this mashed potato recipe its signature nutty and rich flavor depth. I highly recommend it, but if you’re short on time, melted butter works in a pinch.

Final Thoughts

I truly believe this Brown Butter Boursin Mashed Potatoes Recipe is one of those dishes you’ll keep going back to because it’s just that comforting, flavorful, and surprisingly easy to make. Plus, it impresses every time without any fuss. Next time you want to delight friends or family or simply treat yourself, give it a try — I promise you’ll fall in love just like I did in my first bite!