Insta Pot Leek Mashed Potatoes
1 Pound Potatoes, Chopped Into 1-Inch Cubes
2 Leeks, White Parts Only, Quartered Lengthwise And Finely Sliced
1 Teaspoon Coarse Sea Salt
Water To Cover
⅓ Cup Half n Half, Warmed
3 Tablespoons Butter
Sea Salt To Taste
Step 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.
Step 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.
Step 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.