Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Reviews (4)

6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/09/2018
Ding ding ding we have another winner of a recipe from this submitter! I made exactly as written and they turned out perfectly. After hubs took his first bite I asked him what the verdict was. His response was "Light Airy Fluffy Flavorful". So there you have it and I couldn't agree more. I do recommend doubling the recipe. The leftovers held up nicely and you'll be wanting more the next day so do yourself a favor. Read More
(1)
Rating: 5 stars
12/07/2018
I love potatoes and any excuse to use my instant pot. I made this for a potluck at work with yukon gold potatoes specifically plus a couple of adjustments: a) Added greek yogurt after sauteeing and mashing (I always do this with mashed potatoes--great sour cream substitute) b) Added some shredded sharp white cheddar after sauteeing and mashing c) Only did half the leek called for but my leeks were pretty huge and I didn't want to overdo it. I work with a lot of foodies and I've already had two of them reach out to ask for my changes because they wanted to take them to a Thanksgiving or other holiday potluck. This recipe is a great base for mashed potatoes that you can easily customize with your preferences! Read More
(1)
Rating: 5 stars
03/24/2019
Wonderfully creamy and enjoyable! It was way better than I expected! Without an instant pot I used a rice cooker but it still came out great! I used some shredded hard white cheddar and sour cream like mentioned in other comments and it came out even better! Read More
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Rating: 5 stars
03/18/2019
Oh wow! This is so good! Read More
Rating: 5 stars
01/16/2021
Incredible. Can't believe how flavorful these potatoes turned out! Never going back. Read More
Rating: 5 stars
07/18/2021
These are the best mashed potatoes I have ever experienced. They would have been better if I had not been ravenously hungry. I didn't let them dry out enough in the saute step. I did, however, pour some of Chef John's mushroom gravy on,(watched the video), not enough to drown them, although I was tempted, and I was in heaven. Read More
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