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Instant Pot Leek Mashed Potatoes

This Instant Pot Leek Mashed Potato recipe offers a modern twist on the classic comfort food. The addition of leeks brings subtle sweetness and a delicate savory note. The Instant Pot cuts down on cooking time and creates incredibly fluffy, flavorful mashed potatoes with minimal effort.

  • Total Time: 30-40 minutes
  • Yield: 4 servings

Ingredients

  • Potatoes (2 pounds): Yukon Gold potatoes are ideal for their creamy texture, but russets work well too.
  • Leeks (1 large or 2 medium): Use the white and light green parts, thoroughly washed to remove any grit.
  • Butter (4 tablespoons): Provides richness. For a dairy-free option, substitute with olive oil or a vegan butter alternative.
  • Milk (1/2 cup): Warmed milk helps create a smoother consistency. For dairy-free, unsweetened plant-based milks (almond, oat, etc.) work well.
  • Salt and pepper (to taste): Essential for seasoning.

Optional Additions

  • Garlic (2-3 cloves, minced): Adds a savory note.
  • Fresh herbs (thyme, chives, parsley): Choose your favorite for a flavor boost.
  • Sour cream or Greek yogurt: Adds a delightful tanginess.
  • Cheese (Parmesan, cheddar): A classic topping for those who enjoy it.

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Release Pressure (Choose One):

    • Natural Release: Allow the pressure to release naturally for 10 minutes. This gentler method is ideal for very creamy mashed potatoes.
    • Quick Release: Carefully turn the pressure valve to “Venting” to release the remaining pressure. Use caution as steam will be hot.

  6. 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.
  • Author: Juana M. Benedict
  • 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