These Instant Pot roasted garlic and Boursin mashed potatoes are ultra creamy, cheesy, and flavorful, and the Instant Pot makes them in a snap!
I can’t believe I almost let Thanksgiving come and I didn’t tell you about these spuds! Somehow they got lost in my catalog of photos and recipes, nearly glossed over. No one puts Baby in a corner. If Baby was some seriously stellar spuds with a whole head of roasted garlic and half a brick of Boursin cheese.
I apologize for NOTHING.
My parents in law got me an Instant Pot last year, and it’s been a little bit of a learning curve. I would have never bought one for myself, but thankfully they also gave it to me with an accompanying copy of Coco Morante’s Ultimate Instant Pot Cookbook, which is incredible. It completely demystified the Instant Pot for me. In her cookbook she has a recipe for mashed potatoes, and well, I needed to try it. Long story short, it worked like a DREAM. And then I decided that I needed to share my doctored up instant pot roasted garlic and Boursin mashed potatoes with you! Duh.
Mashed potatoes, to me, are the ultimate vehicle for cheese and butter consumption. It’s probably also why my jeans are a little tighter this year, too. Recipe testing is a real bitch, especially when recipes turn out this dang good!
Use my How To Tuesday post on How To Roast Garlic, and find Boursin cheese at your local supermarket (probably in your grocer’s fancy cheese section). For this I used their garlic and chive version, but the peppercorn one would be sublime, too!
Instant Pot Roasted Garlic and Boursin Mashed Potatoes
- 1 1/2 pounds Yukon Gold Potatoes, quartered
- 1/2 cup Half and Half, or Whole Milk
- 1/4 cup Sour Cream
- 2 Tbsp Butter, unsalted preferred but use what you have
- Salt and Ground Pepper
- 1 Head Roasted Garlic, cooled and cloves extracted
- 1/2 round of Boursin Garlic and Chive Cheese
- 3 Tbsp Chives, minced
To Roast Garlic –
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
Slice the top ½” of garlic heads. Drizzle olive oil over the top of each head of garlic.
Bake for 30 minutes. Remove from oven and allow to cool.
Gently separate cloves of garlic and squeeze cloves to get the garlic meat out of the skin of the garlic.
Use immediately or store in airtight container in the fridge.
Instant Pot Mashed Potatoes –
Pour 1 cup of water into the Instant Pot, and place the steamer basket in the pot. Add the potatoes to the basket.
Place the lid on the pot, and set the pressure release to SEALING. Select STEAM, and set the cook time to 4 minutes, on high pressure. When the cooking is done, do a quick pressure release. Open the pot, and with heat resistant gloves, lift the basket out of the inner pot. Pour the excess water out of the pot.
Add the potatoes to the inner pot, and add in half and half, sour cream, butter, salt and pepper, cloves of cooled roasted garlic, and Boursin cheese, and chives. Use a potato masher, or I used a hand held mixer, to mash the potatoes. Place into a serving dish and watch them disappear!
Inspired by Creamy Mashed Potatoes from Coco Morante’s Ultimate Instant Pot Cookbook
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