We added soft and savory brie cheese to creamy potatoes to create a flavorful brie mashed potatoes recipe your whole family will love.
There are tons of variations on traditional mashed potatoes. We even have a few on our site. Like our lobster mashed potatoes. However, not everybody cares for seafood.
So, Kim and I decided to share another, “stepped up,” version of everyone’s favorite side. For today, we’re offering our creamy brie mashed potatoes.
As the name implies, it’s a potato side dish flavored with soft brie cheese. What’s brie taste like you ask? Well, it’s an earthy cheese with nutty undertones.
It’s the perfect ingredient to flavor potatoes without overwhelming your taste buds. So, if you like simple flavors then you’re going to enjoy this recipe. Shall we get started?
Combine them with a brined turkey breast or a turkey pot pie for a tasty Thanksgiving dinner!
How to make brie mashed potatoes?
First, fill a stock pot half-full with water and sprinkle in some salt for added flavor. Next, peel and dice the potatoes into 1-inch chunks and add them to the water.
Afterward, bring the potatoes to a boil and let them cook for 20-25 minutes or until they’re soft. Now, drain the water and transfer the cooked potatoes to a mixing bowl.
Then, combine the potatoes, brie cheese, heavy cream, butter, salt, thyme, and pepper. At this point, you have a choice. You can use an electric hand mixer or a potato masher to combine everything.
Last, once all the ingredients have been properly incorporated, serve the dish while it’s hot. That’s it, your brie mashed potatoes recipe is done! Kim and I hope you enjoy it and wish you all the best 🙂
- Remember, peeling the potatoes is optional. If you like potato skins, then leave them on. If not, then peel the potatoes before boiling.
- Try and cut the taters into equal sized pieces so that they will cook evenly.
- A potato masher will create mashed potatoes. Whereas, an electric hand mixer tends to create creamed potatoes. Just something to keep in mind when deciding which tool to use for your recipe.
- If you don’t want to use heavy cream or milk, try using vegetable or chicken stock instead. Either substitution will work.
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- 3 pounds russet potatoes - peeled and cut into chunks (about 7 to 8 medium potatoes)
- 6 ounces brie cheese - rind removed and cut into small pieces
- ½ cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1 teaspoon thyme leaves
- ¼ teaspoon white pepper
- Peel and dice the potatoes into 1-inch pieces.3 pounds russet potatoes
- Bring a large pot of salted water to a boil, and cook the potatoes until they are fork tender, about 20 to 25 minutes.
- Drain the potatoes, and transfer them to a large mixing bowl. Use a potato masher or an electric mixer to mash the potatoes. Add brie, heavy cream, butter, salt, thyme, and pepper. Stir to combine.6 ounces brie cheese½ cup heavy cream4 tablespoons unsalted butter1 teaspoon kosher salt1 teaspoon thyme leaves¼ teaspoon white pepper
- Serve immediately, and store any leftovers in the refrigerator for up to 3 days.