1-1/2 pounds Russet Potatoes, skin on, diced 1” pieces
2 teaspoons Kosher Salt (used in step 2 below)
2 teaspoons Freshly Ground Black Pepper
As Needed Fresh Herbs (chives, thyme, rosemary) - optional
Prep Time: 5min | Cook Time: 30min
Add whole potatoes and 1 teaspoon salt to Instant Pot and enough water to cover them halfway. Close the lid with the valve in the sealing position, select Manual mode, and adjust the cooking time to 20 minutes under high pressure. After the cooking time is up, allow pressure to release naturally for 10 minutes before opening the lid.
Drain the potatoes and add them back into the multi-cooker. If desired, you can slip the skins off the potatoes at this point. Readjust the seasoning with the remaining salt and black pepper. Add the milk, sour cream, butter, 3/4 of the goat cheese, and any optional fresh herbs, then mash well with a potato masher until smooth. Garnish with fresh herbs if desired.
Other soft cheeses such as blue cheese, cream cheese, and feta can be subbed for goat’s cheese.
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