Easy Browned Butter Boursin Mashed Potatoes
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These Easy Browned Butter Boursin Mashed Potatoes are a super flavorful red skinned mashed potatoes recipe that comes together in about 20 minutes, and is LOADED with flavor. From the creamy Boursin cheese to the browned butter and roasted garlic mixture, you can’t go wrong with these creamy, silky potatoes!
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Creamy and Dreamy Browned Butter Boursin Mashed Potatoes
These delicious and easy to make mashed potatoes are a great side dish for any night of the week, or any holiday table spread. Flavored with herby Boursin cheese, rich and nutty browned butter and garlic- these potatoes will steal the show every time!
What goes into the Browned Butter Boursin Mashed Potatoes?
To make these easy and intensely flavorful mashed potatoes, you only need a small handful of ingredients! Here’s what you need:
- A box of Garlic and Fine Herbs Boursin Cheese. This spreadable cheese is creamy and full of delicious herbs, and imparts so much flavor into the mashed potatoes.
- Red skinned potatoes. I like to cut them into small pieces to make sure they cook evenly. No need to peel- the skins are delicate, and blend well into the mashed potatoes!
- Heavy cream, for extra richness.
- Thinly sliced scallion greens. These add a little brightness to the final mashed potatoes, and also make a great garnish when serving!
- Fresh garlic cloves, finely minced. Cutting these by hand is key, as you will add the garlic directly into the hot browned butter to give it a roasted quality. If it’s too small, you could scorch it a bit.
- 1 stick butter. This whole stick will be melted and turned into rich and nutty browned butter.
- Salt and pepper, always, for any dish involving potatoes, in my opinion.
Making the browned butter and garlic mixture
To make the browned butter for this recipe, you’ll start by melting the butter over medium heat. It’s best to use a light colored pan, such as a stainless steel to make browned butter. The light colored pan will help you to see the development of the color.
Tips and tricks for success
When adding the garlic, make sure you are ready to stir rapidly. The butter is going to be hot, and keeping things constantly moving will ensure garlic doesn’t burn. Make sure you mince your garlic by hand so it’s a bit on the larger side.
If you are apprehensive about burning the butter, you can turn off the heat, then. let the butter sit for a few minutes off the heat, and then add the garlic. This will still give you a super tasty result.
Plan a dinner around the Red skinned mashed potatoes
Great pairings for the potatoes
These red skinned mashed potatoes make a great addition to any meal. Here are a few of my favorite dishes to pair them with.
- Oven Baked Cod with Crab Topping and Red Pepper Cream Sauce.
- Air Fryer Chicken Leg Quarters.
- Dutch Oven Pot Roast.
- French Onion Chicken Meatballs.
- Creamy Parmesan Garlic Mushroom Chicken.
- One Pan Fennel Dijon Pork Chops.
- Slow Cooker Balsamic Brisket.
- Bacon Wrapped Meatloaf with Creamy Baked Bean Gravy.
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Can I use a different type of potato for this recipe?
You can use any potatoes you like to make these mashed potatoes. I like to use red skinned potatoes or Yukon gold and leave the skins on. If using a potato with a thicker skin, such as a Russet, I would recommend you peel them first.
What’s a good substitute for Boursin cheese?
If you can’t find Boursin Cheese, Alouette Cheese is a great substitute for this recipe! They make a similar soft, spreadable cheese with herbs, and it is very delicious. If using Alouette, just leave a few tbsp of the cheese back, as the package is slightly larger.
Variations and Substitutions
Here are some adjustments and ideas you can use to make this recipe your own, or work with what you have on hand.
- Use a hand masher for a more rustic and chunky potato. Alternatively, use a hand mixer for a creamier mashed potato.
- Substitute the scallion greens for fresh chives.
- Use a Yukon gold or peeled russet instead of red skinned potatoes.
- Try half sour cream and milk to replace the heavy cream.
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Easy Browned Butter Boursin Mashed Potatoes
- 1 5.2 oz package Garlic and Fine Herbs Boursin Cheese
- 2 lbs red skinned potatoes, scrubbed and cut into 1-2” pieces
- 1 cup heavy cream
- 2 thinly sliced scallions (green parts only)
- 4 garlic cloves, minced
- 1 stick of butter
- 1/2 tbsp salt
- 1 tsp fresh ground black pepper
- Clean and cut the potatoes into small 1-2” pieces. Add to a large saucepan or stockpot, and cover with water (until potatoes are just covered). 2. Turn heat to high, and bring potatoes to a boil. 3. Once boiling, reduce heat to medium, and simmer the potatoes for 10-15 minutes, until potatoes are easily pierced with a fork. 4. While potatoes cook, brown the butter. Heat butter over medium heat until melted, and cook 4-5 minutes, stirring occasionally, until golden brown. Turn off the heat and stir in garlic, stirring constantly to ensure it does not burn. Alternatively, you could remove the pan from the heat for about 2 minutes, then add the garlic and stir constantly. 5. Remove the garlic and butter mixture from heat and set aside. 6. Drain cooked potatoes, and transfer to a large mixing bowl. 7. Add the scallion greens, salt, pepper, browned butter mixture, cream, and Boursin cheese to the bowl. 8. Mash with a hand masher or hand mixer until smooth. 9. Garnish with thinly sliced scallion and serve!
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