There’s just something magical about the rich, nutty aroma of browned butter combined with the creamy, herby flavor of Boursin cheese. This Brown Butter Boursin Mashed Potatoes Recipe is my go-to when I want mashed potatoes that feel fancy but come together with ease—trust me, it’s worth every bite and a total crowd-pleaser.

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 remember the first time I made these mashed potatoes for a family dinner—it stole the show without me having to fuss over complicated steps. The combo of browned butter and Boursin is such a game changer that you’ll want to make it for all your holiday meals and weeknight dinners alike.

Rich, Deep Flavor: Brown butter adds a nutty, toasty depth that turns simple potatoes into something spectacular.
Herb-Infused Creaminess: Boursin cheese melts into the potatoes, delivering a fresh garlic and herb punch that brightens every mouthful.
Comforting Texture: These mashed potatoes are silky smooth but still have a satisfying body—not gluey or gummy like some mashed potatoes can be.
Surprisingly Simple: Despite the gourmet taste, the recipe uses basic ingredients and straightforward steps you can easily follow at home.

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

Each ingredient here plays a crucial role in building the layers of flavor and smooth texture you’re aiming for. Whether you’re choosing your potatoes or picking fresh herbs and cheese, a little care goes a long way.

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: Russets are classic for fluffy mash, while Yukon Golds bring a naturally buttery flavor and creamier texture. I tend to use Yukon Golds for their richness.
Salt: Adding salt to the cooking water seasons the potatoes throughout, not just at the end.
Salted Butter: The butter is essential for browning and flavor, and using salted butter helps with seasoning too.
Fresh Sage Leaves: When fried in the brown butter, sage leaves infuse a lovely earthy aroma and crisp texture as a garnish.
Fresh Thyme: Thyme adds subtle woodsy notes that complement the potatoes without overpowering.
Boursin Garlic & Fine Herbs Cheese: This creamy cheese melts beautifully and gives the mashed potatoes their signature garlicky-herb creaminess.
Heavy Cream: Cream adds luscious richness and helps achieve that velvety mashed potato texture.
Ground Black Pepper: Freshly ground pepper brings a bit of warmth and balances the richness.
Parmesan Cheese: Grated Parmesan adds a salty umami kick and helps thicken the potatoes for the perfect mouthfeel.

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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

I like to tweak this Brown Butter Boursin Mashed Potatoes Recipe depending on the season or who I’m cooking for, and that’s the beauty of it—you can make it your own and still nail that rich, comforting base.

Variation: Sometimes I swap in chives or rosemary instead of sage and thyme for different herbal notes, and it’s just as delicious. You could also swap heavy cream for half-and-half to lighten it up a bit, but keep the butter for flavor!
Dairy-Free Option: If you need to avoid dairy, you could try vegan butter and a dairy-free cream substitute, but the texture and flavor won’t be quite the same—though still tasty.
Make It Spicier: A pinch of cayenne or smoked paprika can add a surprising zest that makes guests go “wow.”

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

Step 1: Prep and Cook Your Potatoes Until Tender

I always start by washing and peeling my potatoes, then cutting them into 1-inch cubes to help them cook evenly and quickly. Adding a tablespoon of salt to the boiling water seasons the potatoes right through. You’ll want to simmer them for about 20 minutes or until they’re just fork-tender—overcooking can make them waterlogged and heavy.

Step 2: Brown the Butter with Fresh Herbs

While the potatoes are cooking, melt the butter over medium heat. Keep a close eye; you want it to turn a gorgeous golden-brown, giving that nutty aroma everyone loves. Right before it browns fully, toss in the sage leaves and thyme to fry gently, infusing their flavor. Once browned, take it off the heat and set it aside—reserve some butter and herbs for finishing the dish later.

Step 3: Melt Together Boursin, Cream & Seasonings

Drain the potatoes and leave them in the colander while you stir together the Boursin cheese, heavy cream, salt, pepper, and about two-thirds of the browned butter in the pot over medium heat. This melts everything into a smooth, herbaceous sauce that forms the base of your mashed potatoes.

Step 4: Mash Potatoes and Fold in Parmesan

Now add your potatoes back to the pot and mash them with a masher until silky but still structured—no gluey lumps. Stir in the Parmesan cheese, which adds that perfect finishing tang and texture. Taste and adjust salt and pepper. This step makes all the difference between good mashed potatoes and a bowl of heaven.

Step 5: Serve with Extra Brown Butter and Herbs

Transfer your masterpiece to your serving bowl, then drizzle the remaining brown butter and crisped sage leaves on top for an irresistible finish. The extra butter adds moisture and flavor, while the herbs bring a fresh, aromatic crunch.

Top Tip

Over the years, I've learned these little secrets make my Brown Butter Boursin Mashed Potatoes Recipe consistently amazing and stress-free every time.

Don’t Rush the Browning: Brown butter is the heart of the flavor here, so watch your butter closely—stir it gently and remove it the moment it turns golden brown to avoid bitterness.
Salt Early and Taste Often: Season your potato cooking water and the mash itself to layer flavors, adjusting as you go so it’s perfectly seasoned but not salty.
Mash While Hot: Potatoes absorb all the creamy goodness when mashed warm; letting them cool first can lead to clumpy, dry mash.
Use a Potato Masher, Not a Blender: To keep your mash fluffy and light, avoid over-processing with a food processor or blender which can make them gluey.

How to Serve Brown Butter Boursin Mashed Potatoes Recipe

brown butter mashed potatoes - Serving Suggestion

Garnishes

I love topping these mashed potatoes with extra crispy sage leaves from the browned butter, plus a sprinkle of freshly grated Parmesan for a little bite and pretty presentation. Sometimes, I’ll add a smidge of chopped chives or green onions for color and a mild onion flavor that contrasts nicely with the richness.

Side Dishes

This Brown Butter Boursin Mashed Potatoes Recipe pairs beautifully with roast chicken or turkey, roasted Brussels sprouts, or even a simple green salad dressed with lemon vinaigrette. For holiday meals, I always serve it alongside glazed carrots and succulent pork tenderloin. It’s versatile enough for weeknight dinners yet special enough for celebrations.

Creative Ways to Present

For special occasions, I like to pipe the mashed potatoes into rosettes on a baking sheet, drizzle the brown butter and herbs on top, then bake them briefly to get crispy edges—kind of like fancy duchess potatoes but with a delicious twist. It’s a fun presentation that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftover mashed potatoes tightly covered in an airtight container in the refrigerator for up to 3 days. Reheating can sometimes dry them out, so I add a splash of cream or milk to bring back the creamy texture when warming.

Freezing

Freezing is possible, but because of the cream and cheese, the texture can change slightly. I like to freeze portions in freezer-safe containers for up to 1 month, then thaw overnight in the fridge before reheating gently.

Reheating

Reheat on the stovetop over low heat, stirring often and adding a splash of cream or broth as needed to restore creaminess. Microwaving works too, but do it in short bursts and stir in between to avoid hot spots.

Frequently Asked Questions:

Can I use other types of cheese instead of Boursin?

Boursin Garlic & Fine Herbs cheese is key to the herby, creamy flavor of this mashed potato recipe, but if you don’t have it on hand, you can try cream cheese mixed with garlic powder and fresh herbs as a substitute. Just know the flavor won’t be quite as vibrant.

How do I ensure my mashed potatoes aren’t gluey?

Avoid over-mixing your potatoes—use a hand masher rather than a blender or food processor, and mash them while still warm. Overworking the starches in potatoes can create a gluey texture, so keeping it simple is best.

Can I prepare parts of this recipe ahead of time?

You can peel and dice the potatoes a few hours ahead and keep them submerged in water to prevent browning, but I recommend cooking and mashing just before serving for the best texture. The brown butter can be made in advance and reheated gently before use.

What’s the best potato for this recipe, Russet or Yukon Gold?

Both work well—Russet potatoes give a light, fluffy texture, while Yukon Golds provide a naturally buttery flavor and creamier feel. I prefer Yukon Golds when I want extra richness, but either will yield tasty results.

Final Thoughts

This Brown Butter Boursin Mashed Potatoes Recipe truly holds a special place in my kitchen repertoire—it’s one of those dishes that feels both indulgent and homey. Whenever I make it, I can’t help but smile as everyone digs in and asks for seconds. Give it a try, and you’ll see how a few simple ingredients can transform your mashed potatoes from ordinary to unforgettable. Your taste buds—and guests—will thank you!