A little something different from traditional mashed potatoes, for the Instant Pot. The leeks add a very mild oniony flavor. Enjoy!
Ingredients
- 1 pound potatoes , peeled and cut into 1-inch cubes
- 1 leek , white parts only, quartered lengthwise and finely sliced
- 0.5 teaspoons coarse salt
- 0.33 cups milk , warmed
- water to cover
- 2 tablespoons butter
- salt to taste
Instructions
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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.
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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.
Nutrition Facts
Per serving
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