goat cheese mashed potatoes

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!
Course Side Dish
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 428kcal
Author Sarah Trenalone



  • 2 lbs gold potatoes, peeled and quartered Look for "gold," "Yukon gold," "yellow," or "butter" potatoes
  • 1 cup water
  • 1/2 cup whole milk (4 ounces)
  • 1/2 cup heavy cream (4 ounces)
  • 4 TB butter, cut into cubes
  • 4 ounces goat cheese
  • 2 tsp salt, to taste


  • Add potatoes and water 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 shoot some liquids out 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.
    Warm Milk, Cream, + Butter
  • Put the potatoes back into the Instant Pot. Add the goat cheese.
    Add Potatoes + Cheese to the Pot
  • Use a potato masher or potato ricer to mash the potatoes, adding the remaining milk gradually.  Add the remaining salt to taste, and serve.
    Texture Tip:  If you didn't weigh your potatoes (and aren't sure if you are using a full 2 pounds), or if you like your mashed potatoes drier, you might not use all the milk or cream.
    Using a Hand Mixer: Another option is to whip the potatoes with an electric hand mixer instead of a masher or ricer.  Take care not to over-whip the potatoes, because they can develop a gluey consistency.
    Mash the Potatoes
  • 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.)


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