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Creamy Brie Mashed Potatoes with Garlic and Chives

We blended soft, savory Brie with creamy, fluffy potatoes to create a simple yet elevated side dish: Brie mashed potatoes. This version adds a subtle, earthy richness without overpowering the potatoes, making it a family-friendly favorite that pairs beautifully with roasted meats or a holiday turkey.

Top-down view of butter melting on the taters.

There are countless ways to customize mashed potatoes, from loaded baked potato mash-ins to seafood-infused versions. If you prefer a non-seafood option with a touch of sophistication, these Brie mashed potatoes are an excellent choice. The Brie adds creamy texture and a mild, nutty, slightly tangy flavor that complements the natural sweetness of the potatoes.

We recommend serving this dish alongside a brined turkey breast or a comforting turkey pot pie for a memorable holiday plate, or simply as an everyday side to roast chicken, pork, or grilled vegetables. The recipe is straightforward, comes together in about 35 minutes, and serves six as written.

How to make brie mashed potatoes?

Begin by filling a large stockpot halfway with cold water and seasoning it with a generous pinch of salt. Peel the potatoes if you prefer them smooth, or leave the skins on for added texture and nutrients. Cut the potatoes into roughly 1-inch chunks so they cook evenly.

Peeled potatoes in a mixing bowl.

Bring the pot to a gentle boil, then reduce to a simmer and cook the potatoes until they are tender all the way through—about 20 to 25 minutes. Drain the potatoes thoroughly and transfer them to a large mixing bowl so they stay warm while you prepare the rest of the ingredients.

The potatoes have been diced in the bowl.

To finish, add the Brie (rind removed and cut into small pieces), heavy cream, unsalted butter, salt, fresh thyme leaves, and a pinch of white pepper. Mash by hand for a classic texture or use an electric hand mixer for a silkier, creamier result. Taste and adjust seasoning as needed—Brie can vary in saltiness, so a final seasoning check is helpful.

Butter, cream, and spices added to the potatoes.

Serve the mashed potatoes hot, garnished with a few extra thyme leaves or a pat of butter if desired. Leftovers keep well in the refrigerator for up to three days—reheat gently with a splash of cream or stock to restore the creamy texture.

The finished potatoes served in a white bowl.

Recipe Tips

  • Peeling is optional. Leave the skins on for a heartier texture and added nutrients, or peel for a smoother mash.
  • Cut potatoes into similar-sized pieces to ensure even cooking.
  • A potato masher yields a rustic, slightly chunky mash; an electric hand mixer produces a creamier, smoother finish. Choose based on the texture you prefer.
  • If you prefer not to use heavy cream, substitute warm chicken or vegetable stock. The flavor will be slightly lighter but still delicious.
  • Remove the Brie rind before adding the cheese to the potatoes for the best mouthfeel and uniform melting.

Like this recipe?

If you enjoyed these Brie mashed potatoes, consider leaving a rating and saving the recipe for later. They make an elegant yet comforting side that works for weeknight dinners and special occasions alike.

An aerial view of the brie mashed potatoes in a bowl.

Brie Mashed Potatoes

Author: Kim

Prep Time: 10 minutes • Cook Time: 25 minutes • Total Time: 35 minutes

Servings: 6

What You’ll Need

  • 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 salt, plus more to taste
  • 1 teaspoon fresh thyme leaves
  • ¼ teaspoon white pepper (or black pepper if preferred)

How to Make It

  1. Peel (optional) and dice the potatoes into 1-inch pieces.
  2. Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 20–25 minutes.
  3. Drain the potatoes well and return them to a large mixing bowl. Mash with a potato masher or use an electric mixer.
  4. Add the Brie, heavy cream, butter, salt, thyme, and white pepper. Stir or beat until smooth and evenly combined. Adjust seasoning to taste.
  5. Serve immediately. Store leftovers in the refrigerator for up to 3 days; reheat gently with a splash of cream or stock.

Notes

Calorie and nutrition values are approximate and depend on specific ingredients and portion sizes.

Nutrition (approx. per 1/2 cup)

Calories: 409 kcal • Carbohydrates: 42 g • Protein: 11 g • Fat: 23 g • Saturated Fat: 14 g • Sodium: 584 mg • Potassium: 1012 mg • Fiber: 3 g • Sugar: 2 g