Description
This Instant Pot Mashed Potatoes recipe delivers creamy, fluffy mashed potatoes infused with rich butter and tangy goat cheese. Quick and easy to prepare, the pressure cooker speeds up the cooking process, making this a perfect side dish for busy weeknights or special occasions. Ready in under 20 minutes with minimal cleanup.
Ingredients
Scale
Potatoes
- 3 ½ pounds yellow or Yukon Gold potatoes, peeled and cut into 2-inch pieces
Liquids
- 1 ½ cups water
- 1 cup half-n-half
Dairy
- 12 tablespoons unsalted butter, room temperature
- 4 ounces goat cheese, softened
Seasonings
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare Instant Pot: Pour 1 ½ cups of water into the bottom of the Instant Pot pressure cooker to create steam needed for cooking the potatoes.
- Add Potatoes: Place the steamer basket over the water and add the peeled and cut potatoes into the basket. Secure the lid and set the pressure cooker to 8 minutes on high pressure. After cooking, perform a quick release to release the steam, following the Instant Pot manual instructions.
- Soften Butter and Goat Cheese: While potatoes cook, soften the butter and goat cheese by microwaving them together for 1 minute at 30% power to ensure smooth mixing.
- Warm Half-and-Half: Microwave the half-and-half separately at 50% power for 45 seconds to warm it up, helping it integrate easily into the potatoes later.
- Release Pressure: Once the cooking cycle is complete, carefully use the quick release valve to let out steam and safely open the lid.
- Mash Potatoes: Transfer the potatoes to a bowl and mash them using a potato ricer, masher, or electric hand mixer until smooth and fluffy.
- Add Butter and Goat Cheese: Gently fold in the softened butter and goat cheese, mixing until fully incorporated and creamy.
- Incorporate Half-and-Half: Slowly stir in the warm half-and-half to achieve desired consistency, ensuring the mixture is creamy but not runny.
- Season: Add kosher salt and freshly ground black pepper to taste, adjusting seasoning as desired.
- Serve or Keep Warm: Serve immediately for best flavor, or keep warm by placing the mashed potatoes back in the empty Instant Pot on the ‘keep warm’ setting.
- Final Touch: Before serving, stir the potatoes and add a few more pats of butter for an extra rich finish.
Notes
- Use Yukon Gold or yellow potatoes for the best creamy texture.
- Softening the butter and goat cheese before mixing ensures a smooth mashed potato without lumps.
- Warming the half-and-half helps it blend seamlessly without cooling the potatoes.
- If you prefer thicker mashed potatoes, reduce the amount of half-and-half.
- Leftover mashed potatoes can be refrigerated for up to 3 days.
- Reheat gently to prevent drying out, adding extra butter or cream if needed.
- For vegan variation, substitute butter, goat cheese, and half-and-half with plant-based alternatives.
