Instant Pot® Leek Mashed Potatoes recipe

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Ingredients

1 pound potatoes, peeled and cut into 1-inch cubes
1 leek, white parts only, quartered lengthwise and finely sliced
½ teaspoon coarse salt
water to cover
⅓ cup milk, warmed
2 tablespoons butter
salt to taste

Nutrition Info

162 calories
carbohydrate: 23.9 g
cholesterol: 16.9 mg
fat: 6.3 g
fiber: 2.9 g
protein: 3.4 g
saturatedFat: 3.9 g
servingSize: -
sodium: 342.8 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine potatoes, leek, and salt in a multi-functional pressure cooker (such as Instant Pot®). Add water to cover, about 2 cups. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 10 minutes. Allow about 10 minutes for pressure to build.

  2. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Drain potatoes well and return them to the pot.

  3. Select Saute function. Toss potatoes until dried and starting to sizzle, about 3 minutes. Add butter, stir until melted. Add milk. Mash potatoes with the back of a wooden spoon for a rustic mash, or run them through a ricer for a smoother mash. Taste and adjust the salt.

Recipe Yield

4 servings

Recipe Note

A little something different from traditional mashed potatoes, for the Instant Pot®. The leeks add a very mild oniony flavor. Enjoy!

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