Mashed potatoes with French Boursin

When you look at the photo, you immediately connect with a classic autumn or winter dish. And it is indeed, but we have a surprising element. In this case the sausages and the Brussels sprouts are not the protagonists. Here the mashed potatoes with French Boursin cheese are the real stars. Indeed, we flavored the mashed potatoes with a sauce consisting of Boursin, butter and cream. Absolutely delicious, and a perfect fit to the Brussels sprouts and the sausages. And the best of all, this plate is ready in only 30 minutes!

How to make mashed potatoes with French Boursin

These mashed potatoes with French Boursin are super easy to make. But also insanely delicious. You've never eaten puree like this! We have two components, the potatoes and the Boursin sauce that we make separately. Then we mix them into this absolutely delicious mashed potatoes with French Boursin.

The potatoes

Obviously potato peeling is the first step. After that we cut them into cubes. This is to make them cook faster. We want to be ready in half an hour. And also mind our energy consumption. Reduced cooking time also means less energy consumption.

You can boil the potato cubes in water, the classic way. But I much prefer steaming them over the water. You lose less flavor and you also need less water. This in turn ensures that we also need less energy for this step.

If you eat this Boursin puree with Brussels sprouts, you can steam the halved and cleaned Brussels sprouts together with the potatoes. After cooking, you have to separate them again.

Once the potatoes are done, we can mash them. This can be done manually or mechanically with a food processor. Because I wanted to make an extra creamy puree here, I opted for the machine method. This uses electricity of course. The manual workout obviously not.

The Boursin sauce

While the potatoes are cooking you can prepare the Boursin sauce. To do this, first melt the butter in a pan. Then add the cream and the pieces of Boursin. It is best to cut the Boursin into a few pieces. Then it melts faster. Do all this over low heat. We don't want the sauce to cook away. The three ingredients just need to melt together into a tasty sauce.

You can use different types of Boursin, depending on your taste. I used the version with crushed pepper for this mashed potatoes with French Boursin. Then you have a more flavored taste from the beginning. And you don't need to add additional pepper. But of course you can also use the natural Boursin or one of the other flavors.

I love it when it comes together

Now the only thing we have to do is to mix the Boursin sauce under the mashed potatoes. Make sure they mix well and taste whether additional seasoning is needed. You can add salt and pepper if necessary. Or some extra pieces of Boursin. Some finely chopped chives are always a nice garnishing.

The Brussels sprouts and the sausages

Today the stars of the plate are the mashed potatoes with French Boursin. But a good supporting act makes the protagonist shine even more. Brussels sprouts and the sausages are the best you can do in this case. And so we have all the ingredients for a classic autumn / winter dish, but with a twist à la Française with the Boursin cheese.

The Brussels sprouts

Brussels sprouts and cheese combine actually very well. As you can also experience in the following recipe: blue cheese Brussels sprouts. For this recipe we also worked with halved Brussels sprouts. But now we will cook and fry them instead of roasting them.

But first we have to clean the Brussels sprouts. To do this, we cut off the bottom stems. Then we remove the outer leaves. They're not that pretty, may have some damages, and you never know what they have all been through.

Then we halve the Brussels sprouts. This way they cook faster, and they are also well portioned right away. As described above, we can then cook them together with the potato cubes. Since we are not going to mash them, we have to separate them from the potatoes after cooking.

The last step is to fry them briefly in some butter. This way they get a brown crust and they become super tasty. You can also add the sausages to the pan right away. They need to fry a bit longer.

The sausages

So the last ingredient for this classic winter / autumn dish are the sausages. We start frying them along with the sprouts in the pan. As mentioned, the Brussels sprouts don't need that long. But the sausages will need some more time to fry.

To finish it off, we can mix some of the cooking liquid from the potatoes with some sauce binder. We then add this to the pan with the sausages. Then we let it cook down until we have a thick sauce.

the last step is to put everything on a plate and enjoy this delicious midweek autumn dish.

About Boursin

Boursin is a famous French cheese from Normandy, in the north of France. It is named after the man who created it: Francois Boursin. He started creating his own cheese recipe in 1957. Finally he launched his garlic and fine herbs cheese in 1963. People loved it and supported by some great marketing campaigns it became very fast one of the leading French cheese trademarks. The famous slogan "Du vin, du pain et du Boursin" was launched in 1972. Still Today it is considered a stroke of genius. Ask people in France to complete the sentence "Du vin, du pain et du ..." and literally everybody will answer "du Boursin".

• Du pain, du vin, du Boursin
• Boursin Ail & Fines Herbes - Le Gourmand (1990)
• Boursin Ail & Fines Herbes - Du Pain, Du Vin, Du Boursin (1975)
• The best Boursin ads

More surprising.mashed

Mashed potatoes can be so tasty. They literally flow through your mouth into your stomach. So you might have a look at these recipes with potatoes and more:

• Parsley root puree.
• Mashed potatoes with radish green.
• White-orange mashed cauliflower gratin.
• Pure mashed pumpkin.

If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.