Ingredients:

  • 5 lbs Yukon Gold or Russet potatoes, peeled and cut into 1.5-inch chunks
  • 1.5 cups chicken broth
  • 4 cloves garlic, smashed
  • 1 tsp sea salt
  • 0.5 cup unsalted butter, cubed and room temperature
  • 5.2 oz Boursin Garlic & Fine Herbs cheese
  • 0.75 cup whole milk, warmed
  • 0.25 tsp freshly cracked black pepper
  • 1 tbsp fresh chives, chopped

Instructions:

  1. Peel the potatoes and cut them into uniform 1.5-inch cubes to ensure even cooking.
  2. Place the potato chunks, chicken broth, smashed garlic, and sea salt into the Instant Pot inner pot.
  3. Secure the lid and set the steam release valve to the 'Sealing' position.
  4. Select 'Manual' or 'Pressure Cook' on High Pressure for 12 minutes.
  5. Once the cooking cycle is complete, carefully perform a Quick Release of the pressure.
  6. Open the lid and add the cubed butter and Boursin cheese directly to the hot potatoes. Mash with a potato masher or ricer until the fats are incorporated and the texture is smooth.
  7. Gradually pour in the warmed milk, stirring gently until the desired creaminess is achieved.
  8. Garnish with freshly cracked black pepper and chopped chives before serving.