Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Pour the water in the the bottom of the Instant Pot Pressure Cooker.
  • 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).
  • 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.
  • 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.
  • 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.