Description
Creamy and flavorful mashed potatoes infused with brown butter, fresh herbs, and Boursin Garlic & Fine Herbs cheese, finished with Parmesan cheese for a rich, gourmet side dish.
Ingredients
Scale
Potatoes
- 4 lbs Russet or Yukon Gold Potatoes
- 1 tablespoon salt (for boiling water)
Brown Butter & Herbs
- 1 cup salted butter
- 10 fresh sage leaves
- 2 teaspoons fresh thyme
Mash & Seasoning
- 1 (5.3 oz.) package Boursin Garlic & Fine Herbs Cheese
- 2/3 cup heavy cream
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon ground black pepper plus more to taste
- 2 ounces Parmesan cheese (about 1/3 cup finely grated), plus more for topping if desired
Instructions
- Prepare Potatoes: Wash, peel, and dice the potatoes into 1-inch cubes. Place them in a large pot and cover with water by about 1 inch. 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. Once cooked, drain the potatoes in a strainer.
- Brown Butter with Herbs: While potatoes are cooking, melt 1 cup salted butter in a saucepan over medium heat. When the butter begins to brown, add the fresh sage leaves and fresh thyme. Fry the herbs until the butter is fully browned and aromatic. Remove from heat and set aside, reserving some brown butter with herbs for topping.
- Melt Cheese and Cream: In a pot over medium heat, combine the Boursin Garlic & Fine Herbs cheese, heavy cream, 1 teaspoon salt, 1/2 teaspoon ground black pepper, and about two-thirds of the brown butter (excluding the reserved herbs). Stir until the cheese melts and the mixture is smooth.
- Mash Potatoes: Add the drained potatoes back into the pot with the cheese and cream mixture. Mash using a potato masher until your desired consistency is achieved.
- Incorporate Parmesan and Season: Stir in the finely grated Parmesan cheese. Taste and adjust seasoning with additional salt and black pepper as needed.
- Serve: Transfer mashed potatoes to a serving dish. Drizzle the remaining brown butter and herbs on top for added flavor and presentation.
Notes
- Use Russet potatoes for a fluffier texture, or Yukon Gold for a creamier mash.
- Brown the butter carefully to avoid burning; it should be fragrant with a nutty aroma.
- For extra smooth potatoes, use a potato ricer instead of a masher.
- Adjust cream quantity to achieve desired creaminess.
- Reserve some brown butter and herbs for a beautiful garnish and extra flavor punch.
- Can be made ahead and reheated gently with a splash of cream to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
