Instant Pot Aligot (Cheesy Mashed Potatoes) - Pressure Luck Cooking

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions

Step 2

Peel the potatoes and quarter them (cut them into large chunks).

Step 3

Pour 1 cup of water into the Instant Pot and add the trivet. Set the potatoes on top of it (it’s okay if some fall to the wayside into the water)

Step 4

Hit “Manual” or “Pressure Cook” High Pressure for 8 minutes. Quick release when done

Step 5

Drain the water from the pot and then replace the pot to the base. Mash the potatoes right in the pot using a masher and get it so most of the big chunks are turned into a mashed-like consistency

Step 6

Hit “Keep Warm/Cancel” and press “Sauté” and “Adjust” so it’s on the “Less” setting

Step 7

Add the stick of room temperature butter and mix in with the potatoes

Step 8

Add the heavy cream and mix in as well

Step 9

In a couple of batches, add all the cheese and stir in using a wooden spoon (this will work best as the cheese won’t stick as badly to a wooden spoon)

Step 10

Keep stirring constantly and, like magic, you’ll see the potatoes begin to take on a stretchy, taffy-like consistency and officially become Aligot

Step 11

Season with salt and pepper and fold it into the Aligot. Keep stirring until it gets nice and hot and super creamy (about 5 minutes)When done, hit the “Keep Warm” button so the pot it on the warm setting and leave it in the pot when serving as the heat is essential to keep that cheesy stretch going. Transferring it to a serving dish will cause it to firm up if left at room temperature for too long.

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