Blogger Jeffrey Eisner of "Pressure Luck Cooking" shares his 30-minute cheesy mashed potatoes made in an Instant Pot. 

"Aligot is a French-style side dish that essentially takes common mashed potatoes to the next level. Actually, it's not just next level, but the cheesiest level you've ever known your potatoes to be. In fact, it's so cheesy and fondue-like, the potatoes will stretch like taffy due to all the cheese combined into the already creamy, buttery starch. This should be served with any meat dish that has a rich gravy to mix in with the cheese, such as my Instant Pot Braised Short Ribs." —Jeffrey  

Pro Tip from Jeffrey: I used 4 cups shredded Swiss/Gruyere and 2 cups shredded mozzarella, but you can also use Gouda, cheddar, Colby Jack, Mexican/taco blend, or Monterey Jack. Any melty cheese will do! 

Instant Pot: Duo Plus Stainless Steel Electric Pressure Cooker

Instant Pot: Duo Plus Stainless Steel Electric Pressure Cooker


For more popular recipes from Jeffrey, check out his Instant Pot Cream of Cauliflower Soup and Instant Pot Sausage and Shells


  • 2 ¼ pounds Yukon gold or Idaho/russet potatoes, peeled and quartered
  • 8 tablespoons (1 stick) salted butter, cut into pats
  • 1 cup heavy cream
  • 6 cups (24 ounces) shredded Gruyere/Swiss or mozzarella cheese or a mix of the two (see Tip)
  • Salt and pepper to taste (optional; I used about 1 tablespoon kosher salt and 1 teaspoon pepper)


Serves: 4 to 6


Add the trivet to the Instant Pot and pour in 1 cup of water. Set the potatoes on top of the trivet (it's okay if some fall to the wayside into the water). Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 8 minutes. Quick release when done. 

Using oven mitts, remove the liner and carefully pour the contents into a colander. Return the liner pot to the Instant Pot and add the potatoes back in. Using a potato masher, mash the potatoes right in the pot. Mash until most of the big chunks are gone. 

Hit Cancel followed by Sauté and Adjust so it's on the Less or Low setting. Add the butter and mix in with the potatoes. Then, pour in the heavy cream and stir until combined. 

In a couple of batches, add all the shredded cheese and stir in using a silicone spoon (NOTE: silicone coated utensils work best with melty cheese as it won't stick as much). Keep stirring constantly and, like magic, you'll see the potatoes begin to take on a stretchy, taffy-like consistency and officially become aligot. 

As you mix, continue to taste and season with salt and pepper as needed. Keep stirring until it gets nice and hot and super creamy (about 5 minutes). When done, hit Cancel button followed by the Keep Warm button. Leave the aligot in the pot while 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. To that point, once plated, enjoy sooner rather than later for best results. 

Excerpted from Super Shortcut Instant Pot by Jeffrey Eisner. Copyright © 2023 by Jeffrey Eisner. Used with permission by Voracious. All rights reserved.