Ingredients
- Potatoes (2 pounds):Â Yukon Gold potatoes are ideal for their creamy texture, but russets work well too.
- Leeks (1 large or 2 medium):Â Use the white and light green parts, thoroughly washed to remove any grit.
- Butter (4 tablespoons):Â Provides richness. For a dairy-free option, substitute with olive oil or a vegan butter alternative.
- Milk (1/2 cup):Â Warmed milk helps create a smoother consistency. For dairy-free, unsweetened plant-based milks (almond, oat, etc.) work well.
- Salt and pepper (to taste):Â Essential for seasoning.
Optional Additions
- Garlic (2-3 cloves, minced):Â Adds a savory note.
- Fresh herbs (thyme, chives, parsley):Â Choose your favorite for a flavor boost.
- Sour cream or Greek yogurt:Â Adds a delightful tanginess.
- Cheese (Parmesan, cheddar):Â A classic topping for those who enjoy it.
Instructions
-
Prep the Potatoes:
- Peel potatoes and cut them into roughly 1-inch cubes. Uniform pieces ensure even cooking.
- For a rustic texture, you can leave the potato skins on.
-
Slice the Leeks:
- Remove the root end and the tough, dark green parts of the leek.
- Slice the remaining white and light green portions lengthwise in half, then into thin half-moon slices.
- Rinse leeks thoroughly in a colander under cool water to remove any dirt or sand.
-
Assemble in the Instant Pot:
- Place the potatoes and leeks into the Instant Pot’s inner pot.
- Add enough water to just cover the vegetables. For most Instant Pots, this is about 1 cup of water.
- Season generously with salt.
-
Pressure Cook:
- Secure the Instant Pot lid and make sure the pressure valve is set to “Sealing.”
- Select the “Manual” or “Pressure Cook” setting and cook on High pressure for 8 minutes.
-
Release Pressure (Choose One):
- Natural Release:Â Allow the pressure to release naturally for 10 minutes. This gentler method is ideal for very creamy mashed potatoes.
- Quick Release:Â Carefully turn the pressure valve to “Venting” to release the remaining pressure. Use caution as steam will be hot.
-
Drain and Mash:
- Once the pressure is fully released, carefully open the lid.
- Drain any excess cooking liquid.
- Add butter (or dairy-free substitute) and warmed milk.
- Use a potato masher, hand mixer, or large fork to mash until your desired consistency is reached.
- Season to taste with salt and pepper.
Notes
- Easily double the recipe for a larger crowd.
- Make it dairy-free with olive oil instead of butter and a plant-based milk alternative.
- Leftovers can be stored in the refrigerator for a few days and reheated easily.
- Prep Time: 15 minutes
- Cook Time: 8 minutes (plus pressure build-up and release time)
- Category: Side Dish
- Method: Pressure cooking
- Cuisine: American, European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
