There’s something wonderfully comforting about a lush, flavorful take on a classic side, and this Brown Butter Boursin Mashed Potatoes Recipe hits all the right notes. The nutty aroma of browned butter mingled with creamy, herb-infused Boursin cheese elevates your mashed potatoes to a whole new level worth savoring.

A white bowl filled with a creamy pale yellow dish that has a thick, smooth texture with some peaks and swirls in the surface. The top layer is drizzled with a reddish-brown sauce in a spiral pattern and scattered with small, fried green leaves and a few shreds of white cheese. The bowl is placed on a white marbled surface with some fresh green herbs nearby, adding a natural touch to the setting. 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

I still remember the first time I made these mashed potatoes—my kitchen filled with that irresistible browned butter scent, and each bite was packed with rich, herby goodness. It’s an easy way to turn a humble side dish into something memorable for any meal.

Deep, Nutty Flavor: Brown butter adds a toasty richness that pairs perfectly with creamy potatoes and herbs.
Creamy and Savory: The Boursin cheese brings a garlicky, fine herb flavor without overwhelming the dish.
Herbs for Freshness: Fresh sage and thyme brighten and balance the richness beautifully.
Simple yet Impressive: It only takes a handful of ingredients and steps but feels restaurant-worthy on your plate.

The image shows a white bowl filled with creamy mashed potatoes that have a smooth, light yellow color and soft texture. The mashed potatoes are shaped in swirls covering the entire bowl, with a drizzle of brown butter or oil forming a spiral on top. Fried sage leaves, dark green and crispy, are scattered on the surface, and there is a light sprinkling of finely grated white cheese over the dish. The bowl is set on a white marbled surface with a green cloth partially visible on the side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe leans on a few key ingredients that all come together to create a dreamy texture and flavor profile. Russet or Yukon Gold potatoes give you that classic, fluffy mash. The brown butter brings nutty depth, while the Boursin cheese adds creaminess with an herbaceous kick.

Flat lay of peeled russet potatoes cut into cubes, a small white bowl of coarse salt, a white ceramic dish holding a block of golden salted butter, fresh whole sage leaves arranged next to a few sprigs of fresh thyme, a wedge of creamy garlic and fine herbs Boursin cheese on a white plate, a small white bowl filled with heavy cream, a heap of finely grated Parmesan cheese on a white dish, a small white bowl with ground black pepper, all ingredients naturally fresh and unprocessed, perfectly balanced and symmetrical in layout, placed 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: I prefer Yukon Gold for their buttery texture, but russets work wonderfully if you want fluffy and light mashes.
Salted Butter: You'll brown this to develop rich nutty notes — don’t rush this step, it’s worth the wait!
Fresh Sage Leaves: Adding them to brown butter crisps them up, lending an earthy, aromatic crunch.
Fresh Thyme: A subtle herb that blends nicely with sage and cheese for that perfect herbal balance.
Boursin Garlic & Fine Herbs Cheese: This creamy cheese melts beautifully and gives that signature garlicky-herby flavor I adore.
Heavy Cream: Ensures the mash stays silky smooth and rich without being too dense.
Salt and Pepper: Essential to bring all the flavors together; start conservative and adjust to taste.
Parmesan Cheese: Grated in for a sharp, salty contrast that rounds out the flavor profile.

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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

While I love the traditional herb combo here, feel free to tweak the herbs or even the cheese. It's all about making this recipe fit your taste and the occasion!

Variation: Sometimes I swap thyme for rosemary for a woodsy aroma; it’s a favorite twist during the holidays.
Dairy-Free: Substitute the butter with vegan butter and use a dairy-free creamy cheese alternative to keep it plant-based but still indulgent.
Extra Garlic: If you’re a garlic fan like me, adding an extra clove of roasted garlic into the mash is heavenly.
Herb Freshness: A sprinkle of chopped fresh parsley on top just before serving adds a nice pop of color and fresh flavor.

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

Step 1: Prep and Cook the Potatoes

Start by peeling and dicing your potatoes into roughly 1-inch cubes for even cooking. I like Yukon Gold for their creamy richness, but russets are great if you want really fluffy potatoes. Place them in a large pot, cover with water by about an inch, and add a tablespoon of salt to season the water right from the start. Bring it to a boil over medium-high heat and cook until the potatoes are tender and easily pierced with a fork—about 20 minutes. This step is pretty straightforward, but don’t overcook to avoid waterlogged potatoes.

Step 2: Brown the Butter and Infuse the Herbs

While the potatoes cook, melt 1 cup of salted butter in a saucepan over medium heat. Watch closely as it foams and the milk solids start to turn golden brown—this nutty aroma is the secret to depth in this recipe. Once the butter’s browned, toss in fresh sage leaves and the thyme to crisp them up and saturate the butter with herbaceous flavor. Remove from heat and set aside, being careful not to burn the butter (it can go from perfect to bitter fast, so stay attentive!).

Step 3: Make the Creamy Herb Sauce

Drain your potatoes well and let them sit in the strainer to release excess moisture. Meanwhile, combine the Boursin garlic & fine herbs cheese, heavy cream, salt, pepper, and about two-thirds of the brown butter (reserve the sage leaves for garnish) in the now-empty potato pot over medium heat. Stir gently until the cheese melts completely and forms a luscious, creamy sauce. This step is key to distributing that herby, cheesy goodness evenly.

Step 4: Mash and Mix to Perfection

Add the drained potatoes back into the pot over the warm cream sauce. Grab your potato masher and work them to your preferred texture—somewhere between smooth and a little rustic chunkiness works beautifully here for texture. Stir in freshly grated Parmesan cheese, then taste and adjust seasoning with additional salt and pepper. The result? A luxuriously creamy, savory mash that’s bursting with flavor.

Step 5: Serve with Brown Butter and Sage

Transfer the mashed potatoes to a serving dish and drizzle the remaining brown butter along with the crisped sage leaves on top. This finishing touch adds visual appeal and a final boost of that buttery herb magic. Serve warm and watch your guests devour every creamy bite!

Top Tip

From experimenting in my kitchen, I’ve learned that timing and attention are everything with this recipe. Let me share a few tips that make a noticeable difference in flavor and texture.

Browning Butter Slowly: Take your time and keep the heat medium. Stir often so it browns evenly without burning, unlocking those incredibly fragrant nutty notes.
Don’t Overcook Potatoes: Just until fork-tender—not mushy—to avoid watery mashed potatoes.
Reserve Herb Butter for Topping: Drizzling the browned butter and crispy sage last adds extra texture and a flavor punch at serving that’s pure magic.
Mash Consistency: Use a hand masher instead of a food processor for a perfect creamy yet slightly rustic texture that holds its charm without turning gluey.

How to Serve Brown Butter Boursin Mashed Potatoes Recipe

Boursin Mashed Potatoes - Serving Suggestion

Garnishes

I love topping these mashed potatoes with just the crispy sage leaves from the browned butter—simple, earthy, and adds a lovely crunch. Sometimes I sprinkle a pinch of freshly grated Parmesan or chopped chives for a fresh, colorful touch too. It’s those little extras that elevate the dish without overpowering it.

Side Dishes

These mashed potatoes pair beautifully with roasted chicken, pork tenderloin, or even a holiday beef roast. I often serve them alongside sautéed green beans or a crisp arugula salad to balance the richness with some freshness. Trust me, this combo always impresses at the dinner table.

Creative Ways to Present

For special occasions, I’ve piped softened mash into elegant swirls on a platter, then drizzled the brown butter and topped with herbs for a stunning presentation. A sprinkle of toasted pine nuts or crispy fried shallots on top adds an unexpected crunch that guests rave about. Don’t be afraid to get creative—you’ll love the wow factor!

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers in an airtight container in the fridge and they keep well for up to 3 days. When storing, I like stirring in a splash of cream or milk before reheating to keep the mash moist and creamy instead of drying out.

Freezing

This recipe freezes okay, though I recommend freezing in portions to make reheating easier. When thawed, the texture can be slightly less fluffy but stirring well and adding a bit more cream on reheat helps restore that creamy goodness.

Reheating

To reheat, I warm the potatoes gently on the stovetop over low heat, stirring frequently and adding little splashes of cream or milk to keep the texture silky. Avoid microwaving at high heat, as it tends to dry them out quickly.

Frequently Asked Questions:

Can I use other types of cheese besides Boursin?

Absolutely! While Boursin adds a unique garlicky herb flavor, you can try cream cheese mixed with fresh herbs or goat cheese for a tangy twist — just adjust the seasoning accordingly.

What’s the best way to brown butter without burning it?

Lower the heat to medium and stir frequently. Look for the butter to turn a golden brown color and smell nutty; remove it from heat once you see the first brown flecks to avoid bitterness.

Can I make this recipe ahead of time for a dinner party?

Yes! You can prepare the mash and keep it covered in the refrigerator. Reheat gently on the stove with some cream added just before serving, then drizzle with fresh brown butter and herbs for that freshly made taste.

What type of potatoes works best for mash in this recipe?

Yukon Gold potatoes offer a buttery texture and hold their shape nicely, resulting in creamy yet slightly chunky mashed potatoes. Russets work well for fluffier, smoother results if you prefer that texture.

Final Thoughts

This Brown Butter Boursin Mashed Potatoes Recipe has quickly become one of my favorite go-to comfort sides—rich, layered flavors without any fuss. It’s perfect any time you want to impress with buttery, herby, creamy potatoes that feel like a cozy hug on a plate. Give it a try—you’re going to love how simple ingredients come together to create something so special.