Delicious Leek Mashed Potatoes
Delicious Leek Mashed Potatoes
These Leek Mashed Potatoes are creamy and so flavourful. Made with butter, cream, sautéed leeks and garlic. A delicious side dish for every day or holiday dinners.
35 minutes
6 servings
Take classic mashed potatoes up a flavour notch with these Leek Mashed Potatoes! The addition of softened sautéed leeks and garlic makes these creamy mashed potatoes so flavourful.
About this recipe:
This recipe is a classic creamy mashed potato recipe, but with the addition of stirred in softened sautéed leeks and garlic. The leeks add a soft, sweet and subtle onion flavour to the potatoes. And right before serving a generous drizzle of melted butter is added to the top of this dish. The result is a delicious, creamy, buttery and flavourful mashed potato side dish!
Perfect for Every Day or Holiday Dinners
These potatoes are easy enough for every day dinners (with roast beef, stew or roast chicken), but they’re also great for holiday dinners like Thanksgiving or Christmas.
Leek Mashed Potato Recipe Tips
- LEEKS: For this recipe you need 1 cup of cooked leeks, which works out to be about 2 large fresh leeks. Cut off the root end and the dark green parts of the leeks: you only want to use the white and light green parts of the leek (the dark green tops are too tough). Then wash the leeks thoroughly as they can be very sandy and dirty. Make sure to pull open the top layers and rinse in between them.
- SLICING THE LEEKS: Cut the leeks in half lengthwise, then cut into 1/4 inch moon shaped pieces.
- POTATOES: For creamy mashed potatoes use baking potatoes like Russets or Yukon Golds. My favourite are Yukon Golds. You can also use red potatoes.
- CREAM: Use cream, not milk. Half + Half (10% cream) is my favourite. Sometimes I will use half heavy cream and half milk.
- DRAINING: Make sure to drain the potatoes well after they are cooked.
- MASHING: To avoid the potatoes turning gluey during mashing, use a potato masher to mash them.
- LEFTOVERS: Store any leftover mashed potatoes in an airtight container in the fridge. You can also use the leftovers to make these potato pancakes…they’re SO good.
Delicious Leek Mashed Potatoes
These Leek Mashed Potatoes are creamy and so flavourful. Made with butter, cream, sautéed leeks and garlic. A delicious side dish for every day or holiday dinners.
Ingredients
Mashed Potatoes:
- 2 lbs potatoes (approximately 6 medium potatoes)
- 1/4 cup butter
- 1/2 cup cream (half + half)
- 1/4 tsp salt
- 1/8 tsp fresh ground black pepper
Leeks:
- 1 tbsp olive oil
- 2 fresh leeks (cleaned and sliced)
- 2 garlic cloves minced
- 1/4 cup butter
- 1/8 tsp salt
Garnish:
- 1/4 cup melted butter
Instructions
Leeks:
- Clean then slice the leeks in half lengthwise, then cut into 1/4 inch half moon pieces.
- In a large skillet over low-medium heat, add 1 tbsp olive oil. Then stir in the sliced fresh leeks, minced garlic and salt.1 tbsp olive oil, 2 fresh leeks, 2 garlic cloves, 1/4 cup butter, 1/8 tsp salt
- Sauté until the leeks are soft, about 15 – 20 minutes, cover and set aside.
Mashed Potatoes:
- While the leeks are cooking, bring a large pot of salted cold water to a boil.
- As the water is coming to a boil, peel and cut the potatoes into chunks (about 1 inch).2 lbs potatoes
- Add the potato chunks to the water, turn down the heat to medium and boil until soft. This takes about 15 – 20 minutes depending on the potatoes.
- The potatoes are done when a fork easily pierces them
- Drain all of the water.
- Using a potato masher mash the potatoes until smooth.
- Stir in the butter until it melts and is mixed in well.1/4 cup butter
- Stir in the cream and salt.1/2 cup cream, 1/4 tsp salt
- Now stir in the cooked leeks.
- Add to a serving bowl and drizzle with 1/4 cup melted butter, and season with pepper.1/4 cup melted butter, 1/8 tsp fresh ground black pepper
- Serve immediately.
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Have a delicious day!
