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Brown Butter Boursin Mashed Potatoes Recipe

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4.1 from 43 reviews

These Brown Butter Boursin Mashed Potatoes are a decadent twist on classic mashed potatoes, featuring creamy Boursin Garlic & Fine Herbs cheese and fragrant browned butter infused with fresh sage and thyme. Perfectly tender Russet or Yukon Gold potatoes are combined with rich dairy and savory Parmesan cheese to create a smooth, flavorful side dish ideal for holiday meals or special occasions.

  • Total Time: 40 minutes
  • Yield: 12 servings

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 Mixture

  • 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 (about ⅓ cup finely grated, plus more for topping if desired)

Instructions

  1. Prepare Potatoes: Wash, peel, and dice the potatoes into 1-inch cubes. Place them in a large pot.
  2. Season Water and Boil: Fill the pot with water, covering the potatoes by about 1 inch. Add 1 tablespoon of salt and stir to season. Heat over medium-high heat and cook the potatoes until tender, about 20 minutes.
  3. Brown the Butter: While potatoes cook, melt 1 cup salted butter in a saucepan over medium heat. Continue cooking until butter starts to brown and develop a nutty aroma.
  4. Add Herbs to Brown Butter: Once the butter begins to brown, add fresh sage leaves and fresh thyme. Fry the herbs in the butter until fragrant and the butter is fully browned. Remove from heat and set aside, reserving a portion of the browned butter and herbs for topping.
  5. Drain Potatoes: Once tender, drain the potatoes thoroughly and leave them in the strainer to release excess water.
  6. Melt Cheese Mixture: In the empty pot, combine Boursin Garlic & Fine Herbs cheese, heavy cream, 1 teaspoon salt, ½ teaspoon ground black pepper, and about two-thirds of the browned butter (excluding the reserved herbs). Stir over medium heat until the cheese melts completely.
  7. Mash Potatoes: Return the drained potatoes into the pot with the cheese mixture. Mash using a potato masher until the desired consistency is reached, ensuring everything is well combined.
  8. Add Parmesan and Season: Stir in finely grated Parmesan cheese and adjust seasoning with additional salt and pepper to taste.
  9. Serve and Garnish: Transfer mashed potatoes to a serving dish. Drizzle with the reserved browned butter and herbs for a flavorful finish. Optionally, sprinkle extra Parmesan on top if desired.

Notes

  • Russet potatoes yield a fluffier mash, while Yukon Gold provide a creamier texture; both work well.
  • Be careful not to burn the butter when browning; watch for a nutty aroma and light brown color.
  • For a thinner consistency, add more heavy cream or milk as needed.
  • This recipe can be prepared a few hours in advance and gently reheated on the stovetop with additional cream to restore creaminess.
  • Fresh herbs can be substituted based on preference, such as rosemary or parsley.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://ellarecipe.com/brown-butter-boursin-mashed-potatoes-recipe/