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.
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.

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.
- 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.
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

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:
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.
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.
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.
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!
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Brown Butter Boursin Mashed Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This creamy and flavorful Brown Butter Boursin Mashed Potatoes recipe combines tender russet or Yukon Gold potatoes with aromatic browned butter infused with fresh sage and thyme, rich Boursin Garlic & Fine Herbs cheese, and Parmesan for an indulgent twist on classic mashed potatoes.
Ingredients
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
Mashed Potato Mix
- 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 Potatoes: Wash, peel, and dice the potatoes into 1 inch cubes. Place them in a large pot.
- Boil Potatoes: Add water to cover the potatoes by about 1 inch and stir in 1 tablespoon salt. Heat over medium-high until potatoes are tender, about 20 minutes.
- Brown Butter and Herbs: While potatoes boil, melt 1 cup salted butter in a saucepan over medium heat. Once it starts to brown, add the sage leaves and fresh thyme to fry along with the butter until fully browned. Remove from heat and set aside, reserving some browned butter and herbs for topping.
- Drain Potatoes: Drain the cooked potatoes, leaving them in the strainer briefly to remove excess water.
- Make Cheese Sauce: In the potato pot, combine Boursin cheese, heavy cream, 1 teaspoon salt, ½ teaspoon pepper, and about two-thirds of the browned butter. Stir over medium heat until the cheese melts and the mixture is smooth.
- Mash Potatoes: Return potatoes to the pot and mash until the desired consistency is reached.
- Finish and Season: Stir in the grated Parmesan cheese. Adjust salt and pepper to taste.
- Serve: Transfer mashed potatoes to a serving dish and top with the remaining browned butter along with the fried sage leaves and thyme for garnish.
Notes
- Use russet potatoes for fluffier mashed potatoes or Yukon Gold for a creamier texture.
- Brown the butter carefully to avoid burning; it should have a nutty aroma and golden color.
- Adjust cream quantity if you prefer thinner or thicker mashed potatoes.
- Fresh herbs are preferred for best flavor, but dried can be substituted at half the quantity.
- For a lighter version, substitute heavy cream with half-and-half or milk.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg


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