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These Instant Pot Mashed Potatoes are creamy, flavorful, and downright irresistible. Cooking the potatoes in chicken broth infuses them with flavor while keeping them extra moist, and stirring in Boursin cheese at the end takes them to a whole new level of rich and creamy perfection.
They are the perfect side to Prime Rib Roast, Salmon Patties, Pork Marsala, and about a million other dinner options.
Krissy’s Notes
Once I started making mashed potatoes in the Instant Pot, I stopped doing them any other way. The pressure cooker locks in moisture, so the potatoes turn out softer and smoother than they ever do on the stovetop. And the flavor? Cooking them in chicken broth gives them a subtle richness that water just can’t match.
But what truly makes these Instant Pot mashed potatoes stand out is the Boursin cheese. I used to use cream cheese and butter, but after trying Boursin, I was hooked. It melts perfectly into the hot potatoes, creating an incredibly smooth texture and a delicate garlic and herb flavor. Whichever variety you choose, it makes the potatoes creamy, flavorful, and just a little bit fancy.
If you love mashed potatoes as much as I do, try my Brown Butter Mashed Potatoes or Roasted Garlic Mashed Potatoes, Gorgonzola Celery Root Mashed Potatoes next. And if you like to sneak in extra vegetables, you can give my Cauliflower Mashed Potatoes a try.
What You’ll Need To Make Them
The full recipe is below, but here’s what makes this version the best Instant Pot mashed potatoes:
- Russet potatoes: Fluffy, starchy, and perfect for creamy mashed potatoes.
- Chicken broth: Adds savory depth and keeps the potatoes moist while pressure cooking.
- Boursin cheese: The secret ingredient that makes these mashed potatoes rich, flavorful, and irresistibly creamy.
- Butter: Because butter makes everything better.
- Salt and pepper: Balance and enhance the flavor.
- Chives: Optional, but a sprinkle adds color and freshness.
How to Make Instant Pot Mashed Potatoes
The complete instructions are in the recipe card, but here’s the quick overview:
- Cook the potatoes. Peel and halve the potatoes, then add them to the Instant Pot with chicken broth. Seal and cook on high pressure for 15 minutes, then quick release.
- Mash and mix. Add Boursin cheese, butter, salt, and pepper. Mash until smooth and creamy.
- Keep warm. Switch the Instant Pot to warm until ready to serve, and finish with fresh chives on top.
Make Ahead and Storage
To make ahead: You can make these up to two days in advance. Reheat gently in the Instant Pot or on the stove with a splash of broth or milk to loosen. For Thanksgiving, I always make them the day before and then just keep them warm in the slow cooker on the actual holiday.
To store: Keep leftovers covered in the refrigerator for up to 4 days.
To freeze: Freeze in airtight containers for up to 3 months. Thaw overnight and reheat gently before serving.
Learn From Me
After making these many times, here’s what I’ve learned:
- Boursin cheese is magic. It adds creaminess and flavor in one step with no extra seasoning needed.
- Use chicken broth, not water. It infuses the potatoes with flavor and keeps them from drying out.
- Don’t overmix. Mash gently to keep them light and fluffy.
Frequently Asked Questions
If you’ve never cooked with Boursin or have never cooked potatoes in the Instant Pot, you may have some questions.
Yes. Yukon Golds work great for a creamier texture. No need to peel those either as long as you scrub them clean prior to cooking.
Garlic & Fine Herbs is my go-to, but Shallot & Chive or Black Pepper are both delicious. I use Boursin cheese in other recipes like Boursin Stuffed Mushrooms, Warm Buffalo Chicken Dip, and Twice Baked Potatoes.
You can swap the butter and Boursin for dairy-free alternatives like Earth Balance, though you’ll lose quite a bit of that signature creaminess.
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Ingredients
- 3 pounds russet potatoes
- 1 cup chicken broth
- 5.3 ounces Boursin cheese or use cream cheese as a substitute
- 4 tablespoons butter
- 1 teaspoon salt
- freshly ground pepper
- minced chives
Instructions
- Peel and halve 3 pounds russet potatoes and add them to the Instant Pot with 1 cup chicken broth. Secure the lid and cook on high pressure for 15 minutes. Quick release the pressure when done cooking.
- Add 5.3 ounces Boursin cheese, and 4 tablespoons butter. Mash together until creamy. Add 1 teaspoon salt and freshly ground pepper, taste, and add more if needed.
- Change the heating setting to Warm until you're ready to serve. Top with minced chives.
Notes
- You can thin mashed potatoes with additional chicken broth or by adding buttermilk.
- Beef, turkey, or vegetable broth can be used in place of the chicken broth.
- You can definitely add more butter and/or Boursin cheese if you’d like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be doubled or should I use two pressure cookers?
It depends on the size of your pressure cooker. I’m doubling the recipe today, and will do it all in one batch because everything fits.
Tasty, quick and one pot, this is a recipe I use time after time.
I found that 12 minutes wasn’t long enough because my potatoes weren’t soft enough to mash well. Next time I will try 15. But this is a super easy way to make them.
Sorry about that! I suppose I should give it a range in the recipe because the size of the potato will certainly have an impact.
So tasty! I will admit that I used Yukon gold potatoes (because I don’t read), and I subbed garlic base for chicken base in the broth because I have a bit of a garlic addiction. I also have never mastered the controls on the instant pot, so the potatoes came up to pressure twice. Still awesome, however, I did have to drain off some excess water (perhaps because I soaked the potatoes prior to cooking b/c I prepped early?). Who knows. I’m not a good cook. But I will keep this recipe! Thank you SO much!
What is sprinkled on top of the mashed potatoes in the photo?
minced chives!