• Add whole potatoes, enough water to cover them halfway, and 1 teaspoon salt to the Instant Pot.
• 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.
• 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.
• Readjust the seasoning with the remaining salt and black pepper.
• Garnish with fresh herbs if desired.

Notes

• Other soft cheeses such as blue cheese, cream cheese, and feta can be subbed for goat’s cheese.