Go Back

Brown Butter Boursin Mashed Potatoes

Brown butter Boursin mashed potatoes combine Yukon Gold potatoes with nutty browned butter, warm cream, and garlic-herb cheese. The potatoes are mashed until mostly smooth, then folded together until creamy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt remaining, divided
  • 8 tbsp unsalted butter cut into pieces
  • 0.5 cup heavy cream
  • 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese softened
  • 0.25 tsp black pepper

Equipment

  • 1 2-quart light-colored saucepan

Method
 

  1. Place the potatoes in a 6-quart pot and cover with 1 inch of cold water. Add 1 tablespoon of the salt.
  2. Bring to a boil over high heat, reduce to a simmer, and cook for 15–20 minutes, until a fork slides easily into the potatoes.
  3. While the potatoes cook, melt the butter in a 2-quart light-colored saucepan over medium heat, swirling often, for 4–6 minutes, until the milk solids turn golden brown and smell nutty.
  4. Immediately pour the butter into a heatproof cup.
  5. Warm the cream in a microwave-safe measuring cup for 30–45 seconds, until warm but not boiling.
  6. Drain the potatoes well and return them to the pot. Let them steam for 1 minute.
  7. Mash the potatoes until mostly smooth.
  8. Fold in the Boursin, warm cream, brown butter, remaining 1/2 teaspoon salt, and pepper until creamy.

Notes

For the nuttiest flavor, watch the butter closely and pour it into the heatproof cup as soon as the milk solids turn golden brown. Refrigerate leftovers for up to 4 days; freezing is possible, though the texture may change. Whole milk can replace the heavy cream for a lighter result.