Instant Pot Garlic Mashed Potatoes

5 lbs of baby white and baby red potatoes mixed (so 2.5 lbs of each), whole and skin on (yukon gold or larger red potatoes work great too - just cut them into quarters)

3 cups of garlic or chicken broth (I used 3 tsp of Garlic Better Than Bouillon plus 3 cups of water. NOTE: This will make for a very creamy mashed potato - almost liked a creamed potato - which is just how I like it. If you want it thicker, only use 2 cups of broth. If you want it very thick, use only 1.5 cups of broth. See the yellow “Jeffrey Sez” section for more info)

6 whole cloves of garlic

1 stick (8 tbsp) of salted butter

Two 5.2 ounce packages of Boursin (any flavor OR 8 ounce brick of cream cheese if you can’t find Boursin which is in the deli section of most markets and is sold in Costco in 3 packs)

1 tbsp of garlic salt

½ tbsp of black pepper

1 bunch of chives, sliced

¼ to ½ cup of grated Parmesan cheese (optional)

Directions at pressureluckcooking.com

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