- 1 pound potatoes, peeled and cut into 1-inch cubes
- 1 leek, white parts only, quartered lengthwise and finely sliced
- 1/2 teaspoon coarse salt
- water to cover
- 1/3 cup milk, warmed
- 2 tablespoons butter
- salt to taste
- Combine potatoes, leek, and salt in a multi-functional pressure cooker (such as Instant Pot(R)). 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.
- 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.
08/29/2019
recipepes.com
nstant pot® leek mashed potatoes, recipe
PT15M
PT1H
5
455 calories
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