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–+ servings
brown butter Boursin mashed potatoes.

Brown Butter Boursin Mashed Potatoes

Isabel
Add brown butter to your Boursin mashed potatoes for the ultimate Thanksgiving showstopper side dish.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 653 kcal

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.

Nutrition

Calories: 653kcalCarbohydrates: 43gProtein: 8gFat: 52gSaturated Fat: 33gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 140mgSodium: 1578mgPotassium: 983mgFiber: 3gSugar: 3gVitamin A: 1639IUVitamin C: 13mgCalcium: 76mgIron: 2mg
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