Instant Pot Mashed Potatoes with Goat Cheese
User Reviews
5.0
9 reviews
Excellent
Instant Pot Mashed Potatoes with Goat Cheese
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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!
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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.
- 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.
- 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.)
Equipments used:
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 Information
Show Details
Calories
428kcal
(21%)
Carbohydrates
31g
(10%)
Protein
13g
(26%)
Fat
30g
(46%)
Saturated Fat
19g
(95%)
Cholesterol
87mg
(29%)
Sodium
1417mg
(59%)
Potassium
999mg
(29%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Vitamin A
1129IU
(23%)
Vitamin C
26mg
(29%)
Calcium
165mg
(17%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 13g | 26% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 87mg | 29% |
| Sodium | 1417mg | 59% |
| Potassium | 999mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 1129IU | 23% |
| Vitamin C | 26mg | 29% |
| Calcium | 165mg | 17% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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