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5.0 from 9 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 Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 people
Calories: 428 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Add potatoes, water, and half the salt to the Instant Pot.
  2. Seal the lid and turn the steam valve to the sealing position.
  3. Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 10 minutes.
  4. 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.
  5. 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.
  6. Put the potatoes back into the Instant Pot with the milk. Add the goat cheese.
  7. 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.)

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

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

% 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.