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
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
Mashed Potato Mix
- 1 (5.3 oz.) package Boursin Garlic & Fine Herbs Cheese
- 2/3 cup heavy cream
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon ground black pepper plus more to taste
- 2 ounces Parmesan cheese, finely grated (about 1/3 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, 1/2 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
