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

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
15 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Cook's Notes:

I don't use a traditional potato masher in my Instant Pot(R) as I don't want to scratch it.

This can easily be doubled - the cooking time does not change.

Nutrition Facts

162 calories; protein 3.4g; carbohydrates 23.9g; fat 6.3g; cholesterol 16.9mg; sodium 342.8mg. Full Nutrition
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