Love mashed potatoes, but wish cooking them was faster? Try these Instant Pot mashed potatoes with goat cheese! This dish is creamy, delicious, and fast!
Do you know what the worst part of making mashed potatoes is?
When you make mashed potatoes on the stovetop, you wait for a large pot of water to come to a boil.
Then, you wait for the potatoes to become tender.
Waiting, waiting, and a little more waiting.
While you wait, you’re probably also multi-tasking by cooking the main course at the same time.
And that, my friends, is why these Instant Pot mashed potatoes are so amazing.
Yes, there’s a little bit of waiting, but these potatoes are faster than the stovetop version and a little more hands-off.
That makes these Instant Pot mashed potatoes with goat cheese a fabulous dinner win.
What Kind of Potatoes Should I Use for Instant Pot Mashed Potatoes?
Use Yukon gold potatoes for the creamiest mashed potatoes.
They might also be labeled yellow or butter potatoes.
You could also use Russet or Idaho potatoes, but your mashed potatoes will be less creamy and more fluffy.
Can I Skip the Goat Cheese?
Goat cheese makes these potatoes even more creamy and delicious.
If you can’t find goat cheese or don’t like goat cheese, you can swap the goat cheese for cream cheese.
Do I Need a Potato Masher?
I recommend using a potato masher (I use this one) or a potato ricer to mash the potatoes.
If you don’t have one, you can whip them with an electric hand mixer, but be careful not to over-whip the potatoes. They can become gluey.
How to Make Instant Pot Mashed Potatoes with Goat Cheese
Start by quartering some potatoes.
Add them to the Instant Pot along with a cup of water.
Close the lid, and turn the valve to sealing.
Press the pressure cook (or manual) button, and set the time for ten minutes.
Some Instant Pot models have a pressure cook button, and others have a manual button. They do exactly the same thing.
The Instant Pot will take about eight minutes to come to pressure, and then it will count down for ten minutes.
When the countdown finishes, carefully quick release the pressure.
Drain the cooked potatoes and set them aside.
Add milk, cream, and butter to the Instant Pot.
Press cancel to end the previous program, and press the sauté button.
The Instant Pot will begin to heat the milk and melt the butter. As soon as the milk is warm (about two minutes), press cancel to turn off the heat.
Add the potatoes back into the pot, and add the cheese.
Use a potato masher or ricer to smash the potatoes.
Scoop the potatoes out of the Instant Pot, and serve them right away!
I like to serve mine along with some vegan gravy with caramelized onions!
Leftover mashed potatoes? Try making these fried mashed potato balls from Girl Heart Food!
Want more Instant Pot ideas? Check out all of my Instant Pot recipes.
Instant Pot Mashed Potatoes with Goat Cheese
- 2 pounds gold potatoes, peeled and quartered Look for “gold,” “Yukon gold,” “yellow,” or “butter” potatoes
- 1 cup water
- 2 teaspoons salt, divided
- ½ cup whole milk (4 ounces)
- ½ cup heavy cream (4 ounces)
- 4 tablespoons butter, cut into cubes
- 4 ounces goat cheese
- Add potatoes, water, and half the salt to the Instant Pot.
- Seal the lid and turn the steam valve to the sealing position.
- Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 10 minutes.
- The Instant Pot will take about 8 minutes to come to pressure, and then will start counting down the cook time.As soon as it beeps to let you know the cook time has finished, carefully quick release the pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.Tip: Quick release can be messy– the vent will shoot some liquids out with the steam. Lay a kitchen towel over the top to keep your kitchen clean.
- Drain the potatoes into a colander, and set aside.Press cancel on the Instant Pot to end the previous program.Add the milk, cream, and butter to the Instant Pot. Press the sauté button. Leave the adjustable temperature setting at normal.Heat the milk for about 2 minutes, until the butter begins to melt and the milk is warm. Press the cancel button to turn off the heat.If you did not weigh your potatoes before starting, check the recipe notes to adjust the recipe before proceeding.
- Put the potatoes back into the Instant Pot with the milk. Add the goat cheese.
- Use a potato masher or potato ricer to mash the potatoes. Add the remaining salt to taste, and serve.Leftovers / Make Ahead: This mash reheats well in the microwave, or add to casserole dish, cover, and place in a warm oven (350ºF) for 20-30 minutes. Store in a sealed container, refrigerate, and use within 3-4 days. (I do not recommend freezing these potatoes.)