Instant Pot Roasted Garlic and Boursin Mashed Potatoes

These Instant Pot roasted garlic and Boursin mashed potatoes are ultra creamy, cheesy, and flavorful, and the Instant Pot makes them in a snap!


  • 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



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.


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

Keywords: Mashed Potatoes, Potatoes, Instant Pot, Garlic