Instant Pot Boursin Mashed Potatoes Recipe
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If you’re looking to level up your mashed potatoes, you’ve gotta try these Instant Pot Boursin Mashed Potatoes. The Boursin cheese melts right in and adds this creamy, herby flavor that makes them feel a little fancy, but they’re still super easy to make in the Instant Pot.
Back when I ran my meal prep business, mashed potatoes were always a top request. I’ve made a lot of versions over the years, and this one is hands-down a favorite at my house. Whether it’s a holiday dinner or just a cozy weeknight meal, these are the kind of potatoes that disappear fast.
Don’t worry, if you don’t have an Instant Pot, you’ll find stovetop directions below.
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This recipe was inspired by a Mom’s Dinner mashed potatoes recipe I found years ago. I’ve been tweaking it to create the perfect version for my family. After discovering the delicious herb flavor of Boursin cheese (which I’m completely obsessed with), I knew it would be the ideal addition to the instant pot mashed potatoes.
These mashed potatoes are a must for holidays like Thanksgiving or Christmas, but they’re also perfect alongside a cozy weeknight dinner.
I love serving them with mini meatloaves (that ketchup glaze + creamy potatoes = yes please), Swedish meatballs because the gravy and mashed potatoes are just meant to be together, and green bean casserole with ground beef, it’s hearty, comforting, and the potatoes make the whole meal feel extra satisfying.
Why you’ll love these perfect mashed potatoes
- Quick and Easy Recipe: The Instant Pot reduces the cooking time, allowing you to enjoy perfectly cooked, creamy potatoes in a fraction of the time it would take using traditional methods.
- Consistent, Fluffy Texture: The Instant Pot ensures even cooking, resulting in consistently tender potatoes, making them foolproof for cooks of all skill levels and an absolutely delicious side dish.
- Packed with Flavor: The addition of Boursin cheese infuses the potatoes with a rich, herby flavor that elevates a classic side dish into something truly special, all with minimal effort.
- Keeps Them Warm: One of the best features is that the Instant Pot keeps the mashed potatoes perfectly warm until you’re ready to serve, freeing up valuable stove space for other holiday dishes and reducing last-minute stress in the kitchen.
Simple Ingredients
Recipe Notes
- Russet Potatoes – They are my favorite potato for making mashed potatoes. Yukon gold potatoes would be my second choice.
- Boursin Cheese – I find the best deal on Boursin cheese at Cosco.
- Kosher Salt – Use 1 1/2 teaspoons of table salt if you do not have kosher on hand.
Step-by-Step Directions
Stovetop directions are included in the recipe card below.
Step 1: Start by peeling the russet potatoes and cutting them into quarters.
Step 2: Place the potato chunks into the Instant Pot. Add 1/2 cup of water and sprinkle 2 teaspoons of kosher salt over the potatoes.
Step 3: Secure the lid on the Instant Pot, ensuring the valve is set to the sealing position. Select the manual setting and set the timer for 11 minutes on high pressure.
Step 4: Once the cooking time is up, carefully perform a quick release by turning the valve to the venting position. When the pressure has fully released, open the lid. It is not necessary to drain the potatoes.
Step 5: Add the Boursin cheese, milk, and sour cream. Mash the potatoes until they reach your desired consistency.
Step 6: Serve immediately, garnished with a sprinkle of fresh chives and an extra pat of butter if desired.
Kitchen supplies for making Boursin mashed potatoes
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Buy Now → Tips for achieving creamy mashed potatoes
- Don’t cut the potatoes smaller than into quarters.
- Don’t skip the salt! The secret is in the salt when making mashed potatoes.
- Start with room temperature ingredients.
- If your mashed potatoes seem too thick, you can thin them with more milk. Add it gradually until you reach the desired consistency.
- Garnish your mashed potatoes with fresh herbs like chives or parsley, or add an extra pat of butter on top for a little extra richness and presentation.
Serving suggestions and garnishes for Boursin mashed potatoes
Some of my favorite dishes to serve with mashed potatoes:
- Parmesan Chicken Tenders
- Flank Steak
- Boneless Pork Chops
- Southwest Meatballs
- Grilled Asian Tenderloin
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
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Boursin Mashed Potatoes (Instant Pot & Stovetop Directions)
Equipment
Ingredients
- 3 pounds Russet Potatoes
- ½ cup Water
- 2 teaspoon Kosher Salt
- ¼ cup Butter
- 5 ounce Boursin Cheese
- ⅓ cup Milk
- ½ cup Sour Cream
Instructions
- Start by peeling the russet potatoes and cutting them into 4 large pieces. Place the potato chunks into the Instant Pot. Add 1/2 cup of water and sprinkle 2 teaspoons of kosher salt over the potatoes.3 pounds Russet Potatoes, ½ cup Water, 2 teaspoon Kosher Salt
- Secure the lid on the Instant Pot, making sure the valve is set to the sealing position. Select the manual setting and set the timer for 11 minutes on high pressure.
- Once the cooking time is up, carefully perform a quick release by turning the valve to the venting position. When the pressure has fully released, open the lid.
- Add the Boursin cheese, milk, and sour cream. Using a potato masher or an electric mixer to mash the potatoes until they reach your desired consistency. For a smother texture, you can use an immersion blender.¼ cup Butter, 5 ounce Boursin Cheese, ⅓ cup Milk, ½ cup Sour Cream
- Serve immediately, garnished with a sprinkle of fresh herbs or an extra pat of butter if desired.
- Serve immediately.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Notes
- Stovetop Direction –
- Prepare the Potatoes: Start by peeling the russet potatoes and cutting them evenly-sized chunks. This will help them cook evenly and more quickly.
- Boil the Potatoes: Place the potato chunks in a large pot and cover them with cold water, ensuring the water level is about 1 inch above the potatoes. Bring the potatoes to a boil over high heat. Once boiling, reduce the heat to medium and simmer the potatoes for 15-20 minutes or until they are fork-tender.
- Drain the Potatoes: Carefully drain the potatoes in a colander once they are tender. Allow them to sit for a minute or two to let any excess water evaporate.
- Mash the Potatoes: Return the drained potatoes to the pot or transfer them to a large mixing bowl. Add the butter, milk, sour cream, and Boursin cheese to the hot potatoes. Add salt to taste, you may not need the entire 2 teaspoon of kosher salt. Using a potato masher, an electric mixer, mash the potatoes until you reach your desired consistency.
- Adjust Seasoning and Serve: Taste the mashed potatoes and add more salt if needed. You can also adjust the consistency by adding more milk if the potatoes are too thick. Serve the mashed potatoes immediately, garnished with fresh herbs or an extra pat of butter if desired.
Love these potatoes. Using the Boursin cheese added a ton of flavor!!
Greatest of all!
Best ever mashed potatoes. Definitely using for a Thanksgiving side dish.
Absolutely loved this recipe! It was super good !! 10/10
Sounds divine!