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By: Becky Hardin
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Free up some stovetop space this holiday season with Instant Pot Mashed Potatoes! Smooth, buttery, fluffy mashed potatoes are made in the pressure cooker in just thirty minutes. I like to use goat cheese to give them a little something special!
Table of Contents
What’s in this Instant Pot Mashed Potatoes Recipe
We’re adding goat cheese and half n half into these potatoes to make them super creamy and cheesy. They’re melt-in-your-mouth delicious!
- Potatoes: Yukon Gold potatoes are the very best to use for this recipe.
- Water: To cook the potatoes with.
- Butter: It needs to be unsalted and adjusted to room temperature.
- Goat Cheese: This will also need to be softened to room temperature, so be sure to leave it out on the counter with the butter.
- Half-N-Half: This helps to create the best creamy consistency! You can use heavy cream instead, but note that your mashed potatoes will be more dense.
- Salt and Pepper: To taste. Also, note that freshly cracked black pepper will create the very best flavor.
PRO TIP: Be sure to warm the other ingredients before stirring them into the mashed potatoes.
What can I use instead of goat cheese?
Goat cheese has a really nice tangy sort of flavor, which I think blends in nicely with potatoes. But it also creates a really creamy texture that not all cheeses can create. If you need a substitute, cream cheese, ricotta, or soft feta are your best bets!
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What potatoes are best for mashed potatoes?
For classic mashed potatoes, I like to use Yukon Gold. They have a great texture when cooked and mashed, and get nice and creamy. Russet potatoes are another good option.
How can I prevent mashed potatoes from drying out?
If your potatoes get dry before serving, add a splash of half an half and stir. Keeping them warm will also help prevent drying out.
Can I make mashed sweet potatoes in the Instant Pot?
Yes! This recipe works with any type of potato. But for more detailed instructions, I recommend using this Instant Pot Mashed Sweet Potatoes recipe instead.
How to Store/Reheat
Homemade mashed potatoes will stay fresh for up to 4 days in the fridge. Just make sure to let them fully cool to room temp prior to storing in an airtight container.
How to Freeze
Once cooled to room temperature, you can freeze creamy mashed potatoes for up to 1 month. Let the dish slowly thaw in the fridge for a few hours prior to reheating.
Serving Suggestions
These easy mashed potatoes go with absolutely everything. I can’t think of one dish I wouldn’t serve them with! They pair well with chicken, beef, pork, turkey, and even seafood. I love them for the holidays too, because they work with lots of other side dishes.
More Holiday Side Dish Recipes We Love
- Loaded Mashed Potato Casserole
- Fried Apples
- Crockpot Sweet Potato Casserole
- Crockpot Green Bean Casserole
- Roasted Butternut Squash
- Sausage Stuffed Mushrooms
Recipe
Instant Pot Mashed Potatoes Recipe
4.80 from 5 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 8 minutes minutes
Total: 28 minutes minutes
Serves8
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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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
Calories: 380kcal (19%) Carbohydrates: 36g (12%) Protein: 8g (16%) Fat: 24g (37%) Saturated Fat: 15g (94%) Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 63mg (21%) Sodium: 81mg (4%) Potassium: 884mg (25%) Fiber: 4g (17%) Sugar: 2g (2%) Vitamin A: 782IU (16%) Vitamin C: 39mg (47%) Calcium: 82mg (8%) Iron: 2mg (11%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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