There’s just something magical about combining rich, nutty butter with creamy herbed cheese in potatoes that makes my heart (and stomach) sing. This Brown Butter Boursin Mashed Potatoes Recipe takes simple comfort food to a whole new level of indulgence — trust me, once you try it, you’ll be hooked!

A thick creamy yellow dip fills a white bowl, with visible swirls and soft peaks that add texture to the top layer. Dark green fried sage leaves rest on the creamy surface, slightly curled and scattered evenly. A shiny brown oil pools in the swirled dips, creating a contrast against the yellow base. Small white shreds of cheese are lightly sprinkled over the dish. The bowl sits on a white marbled surface, with fresh green sage and thyme sprigs nearby, adding a natural touch. 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 Brown Butter Boursin Mashed Potatoes Recipe isn’t just another side dish — it’s a superstar on your dinner table that brings buttery, cheesy, herbaceous goodness together in one dreamy mash. I remember serving this at a holiday dinner and watching everyone go back for seconds (and thirds!).

Uniquely Flavorful: The combination of nutty browned butter and creamy Boursin cheese creates a depth of flavor that you just don’t get with plain mashed potatoes.
Herbaceous Kick: Fresh sage and thyme fried in the brown butter infuse an irresistible aroma and taste that elevates the whole dish.
Velvety Texture: Using both heavy cream and Boursin cheese ensures your potatoes are ultra-creamy and silky smooth, with just the right amount of richness.
Versatile Side: Perfect alongside roasted meats, holiday feasts, or as a comforting weeknight dinner companion.

A creamy yellow mashed dish fills a white bowl, swirled smoothly to create soft waves that form a rounded spiral pattern. On top, there are several dark green crispy leaves scattered evenly, with a light dusting of finely grated white cheese over both the leaves and the mash. A warm brown sauce is drizzled in a loose spiral around the center, slightly soaking into the mash and adding contrast. The bowl sits on a white marbled surface, complemented by a subtle hint of fresh herbs visible near the edge. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Brown Butter Boursin Mashed Potatoes Recipe is chosen to add layers of flavor and balanced texture. A quick tip when shopping is to pick good quality potatoes and fresh herbs to really let the flavors shine.

Flat lay of fresh whole Russet potatoes with golden-brown skin, a neat stack of vibrant green fresh sage leaves, a small bundle of fresh thyme sprigs, a small white ceramic bowl filled with salted butter cubes, a small white ceramic bowl containing heavy cream, a small white ceramic bowl of finely grated pale yellow Parmesan cheese, a small white ceramic bowl holding crumbled creamy white Boursin Garlic & Fine Herbs cheese, a small white ceramic bowl with coarse salt crystals, and a small white ceramic bowl with cracked black peppercorns, all arranged symmetrically 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: These varieties mash beautifully—Russets for fluffiness, Yukon Golds for creaminess.
Salt: Not just for seasoning your taste buds but also enhancing the potatoes as they boil.
Salted Butter: You need that lovely saltiness combined with the fat, which browns beautifully for a rich, nutty flavor.
Fresh Sage Leaves: Fried in the brown butter, they give an amazing savory aroma and add an earthiness that’s simply irresistible.
Fresh Thyme: This adds mild floral and citrus notes that complement the richness perfectly.
Boursin Garlic & Fine Herbs Cheese: This creamy, flavorful cheese melts into the potatoes, giving them a luxurious, tangy-herby boost.
Heavy Cream: Enhances creaminess without weighing things down.
Ground Black Pepper: Adds a subtle heat to balance the dish.
Parmesan Cheese: Finely grated for a nutty, umami flavor that rounds out the potatoes with a delicate bite.

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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 to play with herbs depending on the season — sometimes I swap the thyme for rosemary, or add a pinch of smoked paprika for a subtle smoky twist. The beauty of this recipe is that it’s forgiving and perfect for your style.

Vegetarian Variation: Use vegetable broth instead of cream for a lighter, dairy-reduced version that still tastes luxurious.
Garlic Lovers’ Boost: Add a few roasted garlic cloves into the potatoes for deeper garlic flavor layered under the Boursin cheese.
Make It Lighter: Substitute half the heavy cream with whole milk and reduce butter slightly to cut back on calories without skimping on texture.
Spicy Kick: Stir in a pinch of cayenne or crushed red pepper when adding black pepper for a gentle heat that surprises.

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

Step 1: Prep and Boil Your Potatoes

Start by washing, peeling, and dicing your potatoes into roughly 1-inch cubes. This size is perfect for cooking evenly and quickly — no mushy edges here. Pop them in a large pot and cover with cold water about an inch above the potatoes. Don’t forget to add a tablespoon of salt to season the water itself. Bring this to a boil over medium-high heat and cook until the potatoes are fork-tender, about 20 minutes. Patience here makes for the best texture.

Step 2: Brown the Butter and Infuse with Herbs

While the potatoes boil, melt the salted butter over medium heat in a separate saucepan. Keep an eye on it — you’ll notice foam forming, then watch for that lovely golden brown color and nutty aroma. This usually takes 5-7 minutes. At just the right moment, toss in your fresh sage leaves and thyme sprigs so they crisp up and flavor the butter. Once browned, take it off the heat and set it aside; reserve some of the brown butter for drizzling on top later.

Step 3: Melt the Cheese and Build the Creamy Base

Drain the cooked potatoes in a colander and let them sit for a minute to release excess moisture. In the now-empty pot, combine your Boursin Garlic & Fine Herbs cheese, heavy cream, 1 teaspoon salt, ½ teaspoon black pepper, and about two-thirds of your brown butter (including the herbs). Warm this mixture gently over medium heat, stirring until the cheese fully melts and the sauce is smooth and fragrant.

Step 4: Mash and Mix to Perfection

Add the drained potatoes back into the pot with the cream and cheese mixture. Use a potato masher to mash everything until smooth but still a bit textured, which keeps the mash interesting. Stir in the freshly grated Parmesan cheese, taste, and adjust salt and pepper to your liking.

Step 5: Serve with Flair

Transfer the mashed potatoes to a serving dish, then drizzle the reserved brown butter and herbs over the top for that irresistible glossy finish and extra herb flavor punch. Serve immediately and watch your guests swoon!

Top Tip

After making this recipe dozens of times, I’ve learned a few tricks that always help it shine. These tips come from trial and error, and they make a real difference in flavor and texture.

Brown Butter Timing: Don’t walk away while browning the butter — it can go from perfect to burnt in seconds. Listen for the nutty aroma and watch for the golden flecks.
Potato Texture: Use a sturdy masher rather than a mixer to avoid gummy potatoes; a little texture makes for a cozy, homemade feel.
Herb Freshness: Always use fresh sage and thyme for frying in the butter — dried herbs won’t crisp the same or impart that lively flavor.
Season as You Go: Taste your mash before adding Parmesan, as the cheese adds saltiness; this way you avoid over-salting.

How to Serve Brown Butter Boursin Mashed Potatoes Recipe

brown butter mashed potatoes - Serving Suggestion

Garnishes

I love topping the mashed potatoes with just the brown butter and crispy sage leaves for that gorgeous golden look and extra flavor burst. For special occasions, a sprinkle of freshly grated Parmesan or chopped chives adds a nice pop of color and subtle sharpness that balances the richness.

Side Dishes

These mashed potatoes pair beautifully with roasted chicken, holiday ham, or even a simple grilled steak. I’ve also served them alongside roasted Brussels sprouts or glazed carrots for a well-rounded, hearty meal that pleases every palate.

Creative Ways to Present

For holiday dinners, I like piping the mash into a festive serving dish with a star tip, then drizzling the brown butter on top for a fancy look. Adding a few crispy sage leaves and a sprinkling of Parmesan turns simple mashed potatoes into an elegant centerpiece.

Make Ahead and Storage

Storing Leftovers

I keep leftover Brown Butter Boursin Mashed Potatoes in an airtight container in the fridge for up to 3 days. When reheating, adding a splash of cream or milk helps revive that creamy texture so it doesn’t feel dried out.

Freezing

Freezing mashed potatoes with Boursin and brown butter can be a bit tricky but doable. I portion mine into freezer-safe containers, then thaw overnight in the fridge before reheating gently on the stove while stirring frequently.

Reheating

To reheat, low and slow is key: warm on the stovetop over low heat, stirring often, and add cream as needed to keep the potatoes smooth and creamy. Avoid microwaving unless you cover well and stir to help distribute heat evenly.

Frequently Asked Questions:

Can I use a different type of cheese instead of Boursin?

You can substitute Boursin with other creamy, herbed cheeses like cream cheese with garlic and herbs or goat cheese mixed with fresh herbs. However, Boursin offers a unique garlic and herb flavor that really defines this recipe, so it’s worth trying it as is at least once.

What’s the best potato for perfect mashed potatoes?

Russet potatoes are my go-to for fluffy, light mashed potatoes, while Yukon Golds give you a creamier texture. I often blend both to get the best of both worlds in this recipe.

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

Yes! You can make the mashed potatoes a day ahead, store them in the fridge, and then reheat gently the next day. Just add a splash of cream or milk to restore the creamy texture when reheating.

What should I watch out for when browning butter?

Watch the butter closely as it browns—once it turns golden and has a nutty aroma, remove it from heat immediately to prevent burning. Stirring occasionally and using medium heat gives you the best results. You want browned butter, not burned butter!

Final Thoughts

Honestly, this Brown Butter Boursin Mashed Potatoes Recipe has become my go-to for when I want to impress without stress. It’s rich, flavorful, and comforting — just like a warm hug on a plate. I’m confident once you make it, you’ll want to keep it in your regular rotation, too. Give it a try and enjoy every creamy, buttery bite!