Add brown butter to your Boursin mashed potatoes for the ultimate Thanksgiving showstopper side dish.
These mashed potatoes are the perfect side dish for this Juicy Turkey and go great with the TikTok viral baked Mac and cheese by Tini.
Boursin mashed potatoes elevate your traditional creamy and fluffy mashed potatoes with incredible flavor from Gournay cheese.
Gournay cheese, AKA Boursin cheese, is similar to cream cheese but it is usually enhanced with flavors such as chives, garlic and shallot.
Recipe Highlights
When you add Boursin cheese to your potatoes, the heavy lifting is done for you. You don't need to add much, and the flavor is incredible.
Boursin cheese also contributes to the texture of the potatoes, working hand in hand with the cream/butter mixture to make the potatoes fluffy and creamy.
Brown butter adds a nutty flavor, and it is the touch that makes these potatoes a beautiful side dish.
Ingredients
For these mashed potatoes, we are going to use the following ingredients:
- Russet potatoes: This potato variety yields a fluffier end result. If you prefer a more compact, creamy mashed potato, use Yukon Gold.
- Boursin cheese: I like using the chive and shallot version of this cheese. You can also use an herb flavored cream cheese as a substitute.
- Butter: Adding fat in the form of butter will help give the potatoes that silky texture. I used salted butter. We will also use it as the topping and we will cook it to brown it.
- Heavy cream: This ingredient adds ultra rich texture, this recipe is definitely indulgent but worth it!
- Herbs: In this recipe sage, thyme or chives are perfect to garnish these mashed potatoes.
Instructions
- Cook the potatoes: Start them in cold, salt water. I peel and dice my potatoes for faster cooking.
- Combine cream, butter and Boursin: Make the creamy base for the mashed potatoes by gently simmering the cream, butter and Boursin cheese until they are fully incorporated.
- Mashed the potatoes: I like using a potato masher or a potato ricer for the fluffiest mashed potatoes.
- Mix the cream and mashed potatoes: Gently fold the cream into the mashed potatoes. Avoid overworking the mix so the potatoes don't become gummy.
- Make the brown butter: Making browned butter takes about 7 minutes, you can make it while the potatoes are cooking. Simply place the butter in a small sauce pan and cook it on medium heat until brown specs start forming. I like using a stainless steel sauce pan so I can see when the butter starts browning.
What is brown butter
Brown butter is just melted butter that is cooked over medium heat until it turns an amber color.
It is commonly used in baking, and it adds a caramel-like flavor in chocolate chip cookies.
In this recipe, you can add a few sage leaves to the butter and allow them to infuse the brown butter with their flavor.
Storage and reheating
These mashed potatoes can be a great make-ahead side dish!
Simply make the mashed potatoes and save the brown butter for when you are ready to serve the potatoes.
Store the mashed potatoes in an airtight container in the refrigerator for up to 3 days. Store the browned butter in a covered jar in the fridge.
When ready to serve, gently heat the potatoes over the stovetop with a splash of cream . Melt the browned butter in the microwave in 20 second intervals.
Serve the potatoes and drizzle with the browned butter and garnish with fresh herbs.
Brown Butter Boursin Mashed Potatoes
Equipment
- 1 Potato ricer
- 1 3.5 quart pot
Ingredients
- 3 pounds Russet potatoes washed, peeled and diced into 2 inch cubes
- 1 Tablespoon Kosher salt I use diamond crystal brand (for the boiling water)
- 1 Cup Salted butter, divided 2 sticks, 16 tablespoons.
- 5.2 Ounces Boursin cheese (Shallot and Chive) 1 whole package
- ¾ Cup Heavy whipping cream
- Salt and pepper to taste
- Thyme and sage for garnish
Instructions
- Wash the potatoes and peel them. Cut them into 2 inch cubes.
- In a heavy bottom pot add enough water to cover the potatoes, at least 2 inches over and give yourself enough room for the water to boil, another 2 inches.
- Add the one tablespoon of salt and bring to a boil over medium-high heat.
- Cook until potatoes are fork tender, about 15-20 minutes.
- While the potatoes are cooking, melt ½ cup of butter in a sauce pan over medium-low heat.
- Add the heavy whipping cream and the wheel of Boursin cheese. Use a wooden spoon to break down the cheese and mix until well combined.
- Once the potatoes are fork tender, drain the water and return them to the pot.
- Mash the potatoes or run them through a potato ricer (my preferred method)
- Slowly add the warm cream mixture and mix with a wooden spoon until just combined.
- Taste for salt and pepper.
- In another sauce pan, melt the other ½ cup of butter over medium heat stirring constantly until brown specs start forming at the bottom of the pan.
- When amber/brown bits start forming, remove the butter from the heat and transfer immediately to a heat-proof container such as a glass jar. Allow it to cool down slightly.
- Serve the mashed potatoes and create some crevices with a spoon or spatula to drizzle the brown butter.
- Add thyme sprigs and sage to serve.
Kate
This recipe is a breeze to make, especially when you’re whipping up a feast for the holidays. I personally love adding a touch of brown butter to my roasted veggies and certain pasta dishes. It really elevates the flavor!
Jade
Adding this recipe to my list this week to make for the holidays.
Lorie
Amazing how simple this is to make. Love brown butter!🥔