Description
Creamy and flavorful mashed potatoes made with brown butter, Boursin Garlic & Fine Herbs cheese, fresh sage and thyme, and Parmesan cheese for a rich and aromatic side dish perfect for any dinner.
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
Cream Mixture
- 1 (5.3 oz.) package Boursin Garlic & Fine Herbs cheese
- 2/3 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Finishing Touches
- 2 ounces Parmesan cheese, finely grated (about 1/3 cup)
- Additional salt and black pepper to taste
Instructions
- Prepare Potatoes: Wash, peel, and dice the potatoes into 1-inch cubes. Place them in a large pot filled with water about 1 inch above the potatoes and add 1 tablespoon salt to season the water.
- Cook Potatoes: Heat the pot over medium-high heat and cook the potatoes until fork-tender, about 20 minutes.
- Brown Butter and Herbs: While the potatoes cook, melt 1 cup salted butter in a saucepan over medium heat. Once the butter begins to brown, add the fresh sage leaves and fresh thyme and fry them until the butter is browned. Remove from heat and set aside, reserving the herbs for topping.
- Drain Potatoes: Drain the cooked potatoes in a strainer and set aside.
- Make Boursin Cream Sauce: In the same pot, combine Boursin cheese, heavy cream, 1 teaspoon salt, 1/2 teaspoon ground black pepper, and about two-thirds of the browned butter (without the herbs). Stir over medium heat until the cheese melts and the mixture is smooth.
- Mash Potatoes: Add the drained potatoes back to the pot and mash with a potato masher to your desired consistency.
- Add Parmesan and Season: Stir in the finely grated Parmesan cheese and adjust seasoning with additional salt and pepper to taste.
- Serve: Transfer mashed potatoes to a serving dish and drizzle with the remaining browned butter and the reserved sage leaves and thyme for garnish.
Notes
- Use Russet potatoes for fluffier mashed potatoes or Yukon Gold for a creamier texture.
- For a lighter version, substitute half-and-half for heavy cream.
- You can prepare the brown butter and herbs ahead of time and reheat gently before using.
- If Boursin cheese is unavailable, substitute with cream cheese mixed with garlic powder and fresh herbs.
- Adjust salt carefully, especially if using salted butter and Parmesan cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
