Boursin Mashed Potatoes (Instant Pot & Stovetop Directions)

Mashed Potatoes with Boursin Cheese in a bowl with a spoon.

Boursin Mashed Potatoes (Instant Pot & Stovetop Directions)

If you're looking to elevate your mashed potatoes to a whole new level of creamy goodness, then these Instant Pot Boursin Mashed Potatoes are exactly what you need.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 11

Total Time 21

Servings

Calories 391kcal

Author Jill Machovsky

Equipment

Instant Pot

Ingredients

Get Recipe Ingredients

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.
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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.

Store leftover mashed potatoes in an airtight container in the fridge for up to 4 days.

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