These Boursin Mashed Potatoes are creamy, buttery, and packed with flavor from browned butter, fresh garlic, and Garlic & Fine Herbs Boursin. Made with fluffy russet potatoes, they're a crowd-pleasing side for holidays or weeknight dinners.
Serve them alongside my dutch oven chuck roast for the ultimate cozy dinner, or make them part of a holiday spread with my whole smoked turkey and honey roasted parsnips and carrots.
Recipe Summary: Boursin Mashed Potatoes with Browned Butter
- ✅ Recipe Name: Boursin Mashed Potatoes with Browned Butter
- 🕒 Ready In: 45 minutes
- 👪 Serves: 8 (easy to scale)
- 🍽 Calories: 317 per serving
- 🥣 Main Ingredients: Russet potatoes, Garlic & Fine Herbs Boursin cheese, browned butter, heavy cream, garlic, scallions
- 📖 Dietary Info: Vegetarian, gluten-free, make-ahead friendly
- ⭐ Why You'll Love It: Fluffy russet potatoes, nutty browned butter, and creamy garlic-and-herb Boursin make these mashed potatoes ridiculously rich and flavorful. They're perfect for Thanksgiving, holiday dinners, or anytime you want mashed potatoes that steal the show!
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These Boursin mashed potatoes are perfect for Thanksgiving alongside my Crockpot turkey breast and simple mushroom gravy recipe. They're also a great weeknight side dish with my Lipton meatloaf recipe or air fryer whole chicken recipe.
Why you'll love this recipe
- Extra creamy: Fluffy russets, warm cream, and Boursin create rich, smooth mashed potatoes.
- Big flavor: Nutty browned butter and fresh garlic add depth, while scallions bring freshness.
- Make-ahead friendly: Prepare up to 2 days ahead and reheat before serving.
Jump to:
- Recipe Summary: Boursin Mashed Potatoes with Browned Butter
- Why you'll love this recipe
- Key Ingredients
- Variations
- How to make Boursin Mashed Potatoes
- Expert Tips
- Boursin Mashed Potatoes FAQs
- What to serve with Boursin Mashed Potatoes
- Make Ahead, Storage and Reheating
- More Holiday Side Dishes Worth Making
- Boursin Mashed Potatoes Recipe
Key Ingredients
- Russet Potatoes: Their high starch content makes them ideal for fluffy, creamy mashed potatoes. I recommend peeling them for the smoothest texture.
- Garlic & Fine Herbs Boursin Cheese: A whole 5.2-ounce package adds creamy texture and plenty of savory garlic-and-herb flavor.
- Browned Butter: Browning the butter brings out a rich, nutty flavor that makes these mashed potatoes extra delicious. Don't leave behind those golden-brown bits!
- Heavy Cream: Adds richness and helps create a smooth, velvety consistency. Warming it before adding it to the potatoes makes it easier to incorporate.
See the recipe card for the full list of ingredients and quantities.
Variations
| Try a different Boursin flavor | Garlic & Fine Herbs is my favorite for this recipe, but Shallot & Chive or Cracked Black Pepper Boursin would also be delicious. |
| Swap the potatoes | Yukon Gold potatoes work well if you prefer a denser, more buttery mash. Russets are my choice for a lighter, fluffier texture. |
| Use roasted garlic | Swap the fresh minced garlic for a few cloves of roasted garlic for a sweeter, more mellow garlic flavor. Mash it right into the potatoes with the Boursin. |
| Switch up the toppings | Replace the scallions with fresh chives, or add crispy bacon for a little salty crunch. |
If you love Boursin as much as I do, try my baked Boursin cheese with pomegranate molasses next. It's an easy, flavorful appetizer that's perfect for holiday entertaining!
How to make Boursin Mashed Potatoes
- Step 1: Cook the Potatoes. Place the peeled, cubed russet potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon Diamond Crystal kosher salt and bring to a boil. Reduce the heat slightly and cook for 15–20 minutes, until the potatoes are completely fork-tender.
- Step 2: Brown the Butter and Add the Garlic. While the potatoes cook, melt the butter in a light-colored skillet over medium heat. Cook for 4–6 minutes, swirling occasionally, until golden-brown bits form and the butter smells nutty. Remove from the heat, let cool for 30–60 seconds, then stir in the minced garlic. Let it cook in the residual heat for about 30 seconds.
- Step 3: Drain, Dry, and Mash the Potatoes. Drain the potatoes thoroughly and return them to the warm pot over low heat for 1–2 minutes to evaporate excess moisture. Remove from the heat and mash with a potato masher until fluffy, being careful not to overwork them.
- Step 4: Add the Browned Butter and Boursin. Pour the browned butter and garlic over the mashed potatoes, scraping in all those flavorful browned bits. Add the softened Garlic & Fine Herbs Boursin and gently fold everything together until the cheese is melted and evenly incorporated.
- Step 5: Make Them Creamy and Serve. Warm the heavy cream, then gradually stir ¾ cup into the potatoes until smooth and creamy. Add another 2–4 tablespoons if needed. Fold in the sliced scallions and black pepper, taste, and adjust the salt. Transfer to a serving bowl, garnish with extra scallions, and serve warm!
Expert Tips
- Start the potatoes in cold, salted water: This helps the russets cook evenly from the outside in. Cut them into roughly 1½-inch chunks so they're all tender at the same time.
- Don't skip drying the potatoes: After draining, return them to the warm pot over low heat for 1–2 minutes to evaporate excess moisture. This keeps the potatoes from getting watery and helps them absorb all that butter, Boursin, and cream.
- Watch the browned butter closely: Use a light-colored pan so you can see when the milk solids turn golden brown. Once the butter smells nutty, remove it from the heat and let it cool briefly before adding the garlic. You want the garlic gently cooked, not burnt!
- Use room-temperature Boursin and warm cream: Softened cheese incorporates more easily into the hot potatoes, while warm cream helps keep everything smooth and creamy.
- Don't overwork the potatoes: Use a potato masher or ricer rather than a food processor or hand mixer. Too much mixing releases excess starch and can turn your fluffy mashed potatoes into a gummy mess.
- Save those browned butter bits: Scrape every last golden-brown bit from the pan into the potatoes. That's where much of the delicious, nutty flavor comes from! If you love that rich, nutty flavor of browned butter, try my banana blueberry muffin recipe, too! Browned butter makes these muffins extra flavorful and proves it's just as good in sweet recipes as it is in savory ones.
Boursin Mashed Potatoes FAQs
Is Boursin cheese good in mashed potatoes?
Absolutely! Boursin adds a rich, creamy texture and plenty of garlic-and-herb flavor to mashed potatoes. Its soft, spreadable consistency makes it easy to incorporate into warm potatoes. I use an entire 5.2-ounce package in this recipe for maximum flavor.
Is Boursin cheese real cheese?
Yes! Boursin is a soft, creamy French cheese made with real dairy. The Garlic & Fine Herbs variety is seasoned with garlic and herbs, making it especially good for adding flavor to mashed potatoes without a lot of extra ingredients.
What's the secret to making extra-fluffy mashed potatoes?
Start with starchy russet potatoes, cook them until completely tender, and dry them briefly after draining to remove excess moisture. Mash gently with a potato masher or ricer, and avoid overmixing. Warm cream and softened Boursin help create a creamy texture without overworking the potatoes.
Can you make Boursin mashed potatoes ahead of time?
Yes! These Boursin mashed potatoes can be prepared up to 2 days ahead and refrigerated in an airtight container. Reheat gently over low heat, stirring occasionally and adding a splash of warm cream to bring back their smooth, creamy consistency.
What to serve with Boursin Mashed Potatoes
These rich, buttery Boursin mashed potatoes are perfect for holidays or cozy weeknight dinners. Here are some delicious ways to serve them:
- Pot roast: Pair with my fall-apart tender Dutch oven chuck roast.
- Turkey: Serve with Crockpot turkey breast or whole smoked turkey, plus homemade green bean casserole and fall sangria.
- Meatloaf: Try them with my Lipton onion soup meatloaf.
- Seafood: Pair with pan fried flounder.
- Gravy: Top with my buttery mushroom gravy recipe.
Make Ahead, Storage and Reheating
- Make ahead: These Boursin mashed potatoes can be prepared up to 2 days in advance, making them perfect for Thanksgiving or holiday meal prep. Let them cool slightly, transfer to an airtight container, and refrigerate within 2 hours. Save the extra scallion garnish for serving.
- Refrigerate: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3–4 days total, including any make-ahead time.
- Reheat on the stovetop: Place the potatoes in a saucepan over medium-low heat and warm for approximately 10–15 minutes, stirring frequently. Add a splash of heavy cream as needed to loosen them and restore their creamy consistency. Avoid overheating or scorching.
- Reheat in the oven: Transfer the potatoes to a lightly buttered baking dish, add a splash of heavy cream, and cover tightly with foil. Bake at 325°F for 30–40 minutes, stirring halfway through, until heated through. Add additional warm cream if needed to keep them smooth and creamy.
For either method, reheat leftovers until the center reaches 165°F. Times may vary depending on the amount of potatoes and the depth of the dish.
More Holiday Side Dishes Worth Making
If you tried these Boursin Mashed Potatoes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!
Boursin Mashed Potatoes Recipe
These Boursin mashed potatoes are ridiculously creamy, buttery, and loaded with garlicky herb flavor. Made with fluffy russet potatoes, a whole package of Garlic & Fine Herbs Boursin, and nutty browned butter, they're the kind of mashed potatoes that steal the show. Perfect for Thanksgiving, holidays, or any dinner that deserves seriously good potatoes!
Servings: 8
Calories: 317kcal
Ingredients
- 2 lbs russet potatoes, peeled and cut into 1½-inch chunks
- 1 5.2 oz package Garlic & Fine Herbs Boursin cheese, softened to room temperature
- 6 tablespoon unsalted butter
- ¾ cup heavy cream, plus 2–4 tablespoon more as needed
- 3 cloves garlic, finely minced
- 2 scallions, green parts only, thinly sliced, plus more for garnish
- 1 tablespoon Diamond Crystal kosher salt, for the cooking water, plus additional salt to taste after mashing
- ½ teaspoon freshly ground black pepper, or to taste
Instructions
- Cook the potatoes. Add the peeled and cut russet potatoes to a large pot and cover with cold water by about 1 inch. Add 1 tablespoon Diamond Crystal kosher salt to the water and bring to a boil over high heat. Reduce the heat to maintain a gentle boil and cook for 15–20 minutes, or until the potatoes are completely tender and easily pierced with a fork.
- Brown the butter. While the potatoes cook, melt the butter in a light-colored skillet or small saucepan over medium heat. Continue cooking for about 4–6 minutes, swirling the pan occasionally, until the butter foams, develops golden-brown bits, and smells nutty. Watch carefully, as it can go from browned to burnt quickly.
- Add the garlic. Remove the browned butter from the heat and let the bubbling subside for 30–60 seconds. Stir in the minced garlic and allow it to cook gently in the residual heat for about 30 seconds, stirring constantly. Set aside.
- Warm the cream. Heat the ¾ cup heavy cream in a small saucepan over low heat or in the microwave until warm but not boiling.
- Drain and dry the potatoes. Drain the cooked potatoes thoroughly, then return them to the warm pot over low heat for 1–2 minutes, stirring gently to evaporate any remaining moisture. Remove from the heat.
- Mash the potatoes. Mash the potatoes using a potato masher, or pass them through a potato ricer for an extra-smooth consistency. Avoid overworking the potatoes, which can make them gummy.
- Add the browned butter and Boursin. Pour the browned butter and garlic over the potatoes, making sure to scrape in all the flavorful browned bits. Add the softened Boursin cheese and gently fold everything together until the cheese is melted and evenly incorporated.
- Finish with cream and seasonings. Gradually stir in the ¾ cup warm heavy cream until the potatoes are creamy and smooth. Add another 2–4 tablespoons of warm cream if needed to reach your desired consistency. Fold in the sliced scallion greens and black pepper. Taste and add additional kosher salt as needed.
- Garnish and serve. Transfer the mashed potatoes to a serving bowl, garnish with additional sliced scallions, and serve warm.
Notes
- Salt: The 1 tablespoon Diamond Crystal kosher salt is for seasoning the potato cooking water, which is drained after cooking. Most of that salt is discarded with the water. Taste the finished potatoes and add additional salt as needed. If using Morton kosher salt or table salt, start with approximately 2 teaspoons in the cooking water instead.
- For the best texture: Use russet potatoes and avoid using a hand mixer or food processor, which can overwork the starch and make the potatoes gluey.
- Don't skip drying the potatoes: Allowing excess moisture to evaporate after draining prevents watery mashed potatoes and helps them absorb the butter and cream.
- Watch the browned butter: Once the milk solids turn golden brown and smell nutty, remove the pan from the heat. Be sure to incorporate the browned bits, which contain much of the flavor.
- Adjust the cream as needed: Start with ¾ cup of warm heavy cream and add another 2–4 tablespoons if needed. The final amount depends on the moisture content of your potatoes and how creamy you prefer them.
Nutrition
Calories: 317kcal | Carbohydrates: 22g | Protein: 4g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 127mg | Potassium: 497mg | Fiber: 1g | Sugar: 2g | Vitamin A: 782IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg
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Sharon says
I recently gave this recipe a complete makeover, with fluffy russet potatoes, a few tweaks to the method, and brand-new photos! The combination of creamy Boursin and nutty browned butter is seriously good. These are definitely going on my Thanksgiving table this year, but they're way too good to save just for the holidays. If you give them a try, let me know what you think!