Boursin Mashed Potatoes
These Boursin Mashed Potatoes are made with Yukon Gold potatoes for a creamy texture. With the help of an Instant Pot, this recipe comes together in only 15 minutes.
Servings: 4 servings
Calories: 396kcal
Equipment
Ingredients
- 2 pounds Yukon Gold Potatoes Peeled
- ½ cup butter 1 stick
- ¾ cup heavy cream
- 1 package Boursin cheese fine herbs and garlic
- 1 tablespoon fresh chives minced
- salt to taste
Instructions
- Place the peeled potatoes in the bottom of the Instant Pot.
- Pour 1 cup of water over the potatoes and secure the lid. Set to high pressure for 10 minutes.
- When the timer goes off quick release the pressure from the pot.
- Transfer the potatoes to a colander to remove the water. Put the potatoes back into the Instant Pot.
- Mash potatoes with a ricer or potato masher. Add in butter, cream, and Boursin cheese. Mix until smooth.
- Turn on the saute function and cook for two minutes. Season with salt and garnish with fresh-cut chives.
Notes
- Choose the right potato: Yukon gold potatoes have a high starch content making them rich and creamy. Russet and red potatoes can be used as well.
- Use an Instant Pot: A pressure cooker can fully cook potatoes in 10 minutes and you can mash and season them all in the same pan!
- Use a potato ricer: Do you want silky smooth mashed potatoes? Press those potatoes through a ricer so you don't end up with chunky mashers.
- Add more salt: Potatoes love salt and mashed potatoes just taste bland without the right dosing of it.
- Make ahead: Peel potatoes 24 hours in advance and submerge them under cold water. This will keep them from turning brown. The next day steam, mash, and enjoy!
Nutrition
Calories: 396kcal | Carbohydrates: 43g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 61mg | Potassium: 1054mg | Fiber: 5g | Sugar: 5g | Vitamin A: 961IU | Vitamin C: 45mg | Calcium: 102mg | Iron: 2mg