Instant Pot Mashed Potatoes Recipe
Servings: 8
Calories: 380kcal
Instant Pot Mashed Potatoes are so easy to make! These creamy mashed potatoes are made with goat cheese, and they come out absolutely delicious. It's the perfect side dish for any meal!
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Ingredients
- 3 ½ pounds yellow or Yukon Gold potatoes peeled and cut into 2-inch pieces
- 1 ½ cups water
- 12 tablespoons unsalted butter room temperature
- 4 ounces goat cheese softened
- 1 cup half-n-half
- Kosher salt
- Freshly ground black pepper
Instructions
- Pour the water in the the bottom of the Instant Pot Pressure Cooker.1 ½ cups water
- Set the steamer basket over the water and add the potatoes. Set the pressure cooker for 8 minutes, then quick release (per Instant Pot instruction manual).3 ½ pounds yellow or Yukon Gold potatoes
- While the potatoes cook, soften the butter and goat cheese in the microwave for 1 minute at 30% power. Warm the half-n-half at 50% power for 45 seconds. Set aside until ready to use.12 tablespoons unsalted butter, 4 ounces goat cheese, 1 cup half-n-half
- When the potatoes are ready, use the quick release valve (per manual) to allow the steam to escape.
- Mash the potatoes using a potato ricer, masher, or electric hand mixer.
- Add the butter and goat cheese and gently mix.
- Add the warm half-n-half and gently stir until liquid is incorporated.
- Season with salt and pepper.Kosher salt, Freshly ground black pepper
- Serve immediately or keep warm by placing the mashed potatoes back in the empty instant pot on the “keep warm” setting.
- At the time of serving, stir the potatoes and add a few more pats of butter.
Video
Nutrition
Calories: 380kcal | Carbohydrates: 36g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 81mg | Potassium: 884mg | Fiber: 4g | Sugar: 2g | Vitamin A: 782IU | Vitamin C: 39mg | Calcium: 82mg | Iron: 2mg