Description
Delightfully rich and creamy, these Brown Butter Boursin Mashed Potatoes combine tender Yukon Gold or Russet potatoes with flavorful Boursin Garlic & Fine Herbs cheese, aromatic browned butter infused with fresh sage and thyme, and a touch of Parmesan for a comforting side dish bursting with herbal notes and luscious texture.
Ingredients
Scale
Potatoes
- 4 lbs Russet or Yukon Gold Potatoes
- 1 tablespoon salt (for boiling)
Brown Butter and Herbs
- 1 cup salted butter
- 10 fresh sage leaves
- 2 teaspoons fresh thyme
Cheese and Cream
- 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 (about 1/3 cup finely grated, plus more for topping if desired)
Instructions
- Prepare Potatoes: Wash, peel, and dice the 4 lbs of Russet or Yukon Gold potatoes into 1-inch cubes. Place them in a large pot.
- Boil Potatoes: Fill the pot with water to cover the potatoes by about 1 inch. Add 1 tablespoon salt to season the water. Heat over medium-high and cook until the potatoes are fork-tender, approximately 20 minutes.
- Brown Butter and Infuse Herbs: While potatoes cook, melt 1 cup salted butter in a saucepan over medium heat. Once the butter starts to brown, add 10 fresh sage leaves and 2 teaspoons fresh thyme to fry and infuse their flavors. When the butter is browned, remove from heat and set aside.
- Drain Potatoes: Drain the cooked potatoes using a strainer and leave them drained.
- Create Cheese Cream Sauce: In the same pot over medium heat, add the Boursin Garlic & Fine Herbs cheese, 2/3 cup heavy cream, 1 teaspoon salt, 1/2 teaspoon ground black pepper, and about two-thirds of the brown butter (reserve the sage leaves for topping). Stir gently until the cheese melts and the mixture is smooth.
- Mash Potatoes: Return the drained potatoes back to the pot. Mash them with a potato masher until you reach your desired creamy consistency.
- Add Parmesan and Season: Stir in the finely grated 2 ounces of Parmesan cheese. Taste and adjust seasoning with additional salt and black pepper as needed.
- Serve: Transfer the mashed potatoes to a serving dish and drizzle the remaining brown butter with sage leaves over the top for garnish and extra flavor.
Notes
- Use Yukon Gold potatoes for a naturally buttery texture, or Russet potatoes for fluffier mashed potatoes.
- For a lighter version, substitute the heavy cream with half-and-half or whole milk, though the texture will be less rich.
- Make sure to brown the butter carefully to avoid burning, watching for a nutty aroma and golden color.
- If fresh herbs are unavailable, dried sage and thyme can be used but use them sparingly to avoid bitterness.
- These mashed potatoes pair perfectly with roasted meats and hearty winter vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
