Instant Pot® Leek Mashed Potatoes

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!

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.

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!

Oh wow! This is so good!

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.

Incredible. Can't believe how flavorful these potatoes turned out! Never going back.