Sautéed leeks for leek mashed potatoes, in a wrought-iron pan. Slice leeks lengthwise, Peel off the outer layer, and run water lengthwise through the sections to clear out any residual dirt between the layers, then slice into half-moons. Add salt and pepper, and sauté in olive oil or duck fat or similar until tender, about 10 minutes. Set aside. Peel and cut a few pounds of potatoes into chunks (1/2-1/4 sections depending on the size of the potato), and put in the IP on a rack. Cook on steam with a cup of water in the base for 10-12 mins until soft. Keep the IP on warm, drain the water and remove all potatoes. Pass the potatoes through a ricer back into the IP, and stir in butter and heavy cream until it reaches the consistency you like. Add the leeks back in, and salt and pepper to taste. It will keep warm with the lid on for several hours if needed. #leeks #dinner #sides #thanksgiving #instantpot #solidteknics
