Smooth and silky leek mashed potatoes are the ultimate side dish you will want at your dinner table every Sunday lunch, Thanksgiving, Christmas, and any occasion, really!
Buttery, mouthwatering caramelized leek allows this simple, classic dish to burst with flavor in very few simple steps.
Ready in under 30 minutes, allow this classic flavor pairing to grace your table and surprise you!
Like everyone else walking this planet, I absolutely love mashed potatoes to the core. They are the perfect side dish for most meals, be it meatloaf, chicken, steak, baked fish... you name it, it works!
Armed with the last lonely leek at the bottom of my fridge, I here show how to turn mashed potatoes into an aromatic, mouthwatering classic with a little help of just a tablespoon of butter, no cream nor sour cream, in less than 30 minutes and five simple ingredients.
Leek Mashed Potatoes Ingredients
- Potatoes: All-purpose potatoes will work, but if you can choose, go for Yukon Gold.
- Leek: One stem will be plenty enough.
- Butter: Salted butter if you have it; if not unsalted will work well too.
- Salt and Pepper: Simple seasoning.
How to make mashed potato with leek?
- To start, peel and dice the potatoes and wash and slice the leek in thin roundels.
- In a large pan of salted boiling water, boil the green part of the leeks with the potatoes and allow them to cook thoroughly. Once these are done, drain them and set them aside.
- Using the same pan, melt the butter and sauté the white part of the leek until golden brown.
- Once the leeks are ready, add the boiled leek and potato, and with a hand masher [potato masher or potato ricer], mash as liked.
- Once the desired consistency is reached, season with salt and pepper to taste, and serve hot!
People Also Ask [FAQs]
The best potatoes to use for mashing are those that will give you the best flavor, texture, and fluffiness. The two types most commonly used are Yukon Golds and Russets because these types are quite starchy and fluff up better when mashed.
Usually, the white part of the leek and the lighter green one are eaten, however, the darker green part [the tips] can be used as well if cooked long enough to make it tender, like in soups and stews. The roots at the bottom [by the white part] should be cut off before use.
Given they are related to garlic, scallion, onions, and chives, leeks pack loads of flavor, but in a milder way. Leek tastes like a sweeter onion.
Mashed potatoes with leek can be stored in the fridge in an airtight container for up to four days. These can be reheated in the microwave or in a saucepan over medium heat with a little liquid [ie: a tablespoon of water] so as not to dry out; ensure the mashed potatoes are piping hot before serving.
Tips and Tricks for Leek Mashed Potatoes
- Leek: As leeks grow in the sand, it is important that they are properly washed before using. This can be done by either thoroughly washing the roundels in between layers after chopping, or by separating the leaves and cleaning them under cold, running water before chopping.
- Onion: If you don't have leeks, you can use an onion instead of the leek the same way; boil half of it with the potatoes and use the other half in the butter. The flavor will be a bit stronger, but still incredibly delicious.
- Extra Cream: This is quite a healthy mashed potato recipe overall, however, if you like your mash richer, feel free to add a dollop of sour cream or a couple of tablespoons of heavy cream to the mix, after mashing.
- Cloves Garlic: If you are a garlic mashed potato fan, you can thinly slice a few garlic cloves and add them to the saucepan while the leeks are cooking in the butter. Or add a dollop of garlic butter on top of it before serving!
- Chicken Broth: For a dairy-free alternative, cook the leek in a little olive oil and add some chicken broth to the potatoes for creaminess.
- Vegan Mash: Extra virgin olive oil is a great way of elevating this dish, as the flavor works well with the leeks. Use a tablespoon or two of it instead of the butter for extraordinary results!
For a quick, delicious, mash potato recipe that is not your ordinary type, opt for this one. Ready in under half an hour, 5 simple ingredients including the seasoning will transform your festive dinner table and amaze everyone around it.
🥗 If you enjoyed this recipe, make sure you check out:
Leek Mashed Potato
- 800 g peeled and cubed white potatoes
- 200 g thinly sliced leek separate the green from the white part
- 15 g Butter
- salt to taste
- black pepper to taste
- Peel and dice the potatoes.
- Wash and slice the leeks, keeping the 'white' part separated from the 'green' part, as they will be needed in two different stages.
- Put in a large pan of salted boiling water the peeled and cubed white potatoes and the sliced green part of the leeks and boil until cooked.
- Once ready and drained, in a frying pan add the butter and lightly fry the white part of the leek kept aside. Once the leek becomes tender and cooked (golden brown), add the boiled potatoes and leeks and mix well.
- With a hand masher, mash the potatoes and leeks in the pan; you can mash these as much as you like; some prefer it chunky, while some do not like the ‘knots’. Once mashed add the salt and black pepper to taste, then mix and serve!