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goat cheese mashed potatoes
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5 from 3 votes

Instant Pot Mashed Potatoes with Goat Cheese

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!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4 people
Calories: 428kcal

Ingredients

  • 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

Instructions

  • Add potatoes, water, and half the salt to the Instant Pot.
    Add Potatoes + Water 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 let loose some liquids with the steam. Lay a kitchen towel over the top to keep your kitchen clean.
    Pressure Cook Potatoes Until Tender
  • 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.
    Warm Milk, Cream, + Butter
  • Put the potatoes back into the Instant Pot with the milk. Add the goat cheese.
    Add Potatoes + Cheese to the Pot
  • 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.)
    Mash the Potatoes

Notes

No food scale? If you're not using a full two pounds of potatoes, or if you didn't weigh the potatoes and aren't sure, you may want to make the following adjustments to the recipe:
Heat the milk, cream, and butter, and then remove them from the pot.  Add the potatoes to the pot, and pour the milk in gradually as you mash.  You might not use all the milk.

Nutrition

Calories: 428kcal | Carbohydrates: 31g | Protein: 13g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 87mg | Sodium: 1417mg | Potassium: 999mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1129IU | Vitamin C: 26mg | Calcium: 165mg | Iron: 8mg