Creamy Boursin mashed potatoes ready in 30 minutes! Delicious and decadent with the addition of brown butter and herbed cheese.
- Medium saucepan
- 1.5 lbs Little Potatoes, halved
- 1/2 cup unsalted butter
- 1/2 cup cream or milk
- 3/4 tsp salt
- 1 (150 g) package Shallot and Chive Boursin cheese
Add Little Potatoes to a large pot of boiling, salted water and cook until tender, about 10 minutes.
Meanwhile, melt butter in a medium saucepan over medium heat. Continue cooking and stirring until butter has browned lightly and smells nutty. Pour through a fine mesh sieve to remove sediments into a medium bowl.
Drain potatoes. Add half of the brown butter (1/4 cup), cream, salt, and Boursin cheese and mash until smooth (or until you reach desired texture).
Serve with a drizzle of remaining brown butter and a sprinkling of your favorite fresh herbs.