Ingredients
500 g potatoes, peeled and cubed
1 leek, white parts only, thinly sliced
5 g coarse salt
water, for boiling
80 ml warm milk
30 g butter
salt, to taste
Directions
Step 1
In a multi-functional pressure cooker like the Instant Pot, combine the potatoes, leek, and coarse salt. Add enough water to cover the ingredients. Close the lid, set to high pressure, and cook for 10 minutes. Allow natural pressure release for 10 minutes, then quick-release the remaining pressure. Drain the potatoes and return them to the pot.
Step 2
Switch to the Saute function. Dry the potatoes by tossing them until they start to sizzle. Add butter and stir until melted. Pour in the warm milk. Use a wooden spoon to mash the potatoes for a rustic texture, or pass them through a ricer for a smoother consistency. Season with salt to taste.