Ready in under 30 minutes, these delicious caramelized leek and mashed potatoes are simple to make and absolutely delicious.
They are the ultimate side dish and require only four simple ingredients. Perfect for holiday gatherings or a dinner party, as they can be prepared in advance!
Using only potatoes, leeks, oil, and salt, mashed potatoes with leeks is a very easy side dish that uses the sweetness of boiled leek, and its rich, savory taste when caramelized.
If you are looking for other dishes for Thanksgiving or Christmas recipes, this side dish works wonders with our classic homemade gravy recipe, as well as this out-of-the-box stuffed chicken breast wrapped in prosciutto!
💎 Why This Recipe Works
- It is ready in under 30 minutes and only requires four ingredients. It is an excellent recipe for large gatherings where many dishes must be prepared, making the special occasion easier to manage!
- 100% of the leek [minus its roots] is used, meaning you won't have parts of unused vegetables left in the fridge.
- The sweet and savory addition of the leeks cooked two ways elevates this dish without making it difficult to prepare.
- These mashed potatoes with leeks can be stored in the fridge for up to four days, making it ideal for those with busy lifestyles who need to prepare meals in advance.
- Leeks: Choose fresh leeks with crisp, rich green leaves, clean white to pale green stems, and a firm texture. Avoid wilted or yellowing leaves, and check for any soft spots. Opt for medium-sized leeks for tenderness and mild flavor. We have a great leek substitutes article you may like, if you are not a fan!
- Potatoes: For mashing, starchy potatoes, like Russett or Yukon Gold potatoes, work best. However, any kind of yellow flesh potatoes or all-purpose potatoes will work well.
- Olive Oil: Extra virgin olive oil has a lightly bitter yet fruity taste that works well with Mediterranean vegetable dishes, and leek really works well with it.
🔔 Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Butter: You can use unsalted butter instead of oil, however, the overall flavor will be mellower. If you are using salted butter, remember to balance the seasoning of the potatoes accordingly.
- Onions: You can sautee an onion or a couple of shallots instead of the leeks. Please note that although they have similar taste, onions are overall stronger!
- Minced Garlic: You can add a little garlic to the leeks that you want to caramelize. This will add a new layer of aromas to the side dish.
- Half and Half and Heavy Cream: You can mash the leek and potatoes with a quarter cup of half and half or cream for creamier mash. As you can see in my mashed potatoes without milk recipe, I don't really like using skimmed or whole milk in classic mashed potatoes either, as it can make them watery. Always add the milk mixture at room temperature or warm to the potatoes to avoid having a lumpy mash. You can use melted butter to caramelize the leeks in this case.
- Sour Cream: This ingredient adds a tang! Add a quarter cup when mashing for best results. Chème fraîche has a tangy note too, but it is creamier and milder.
- Black Pepper: You can season the sauteed leek with a bit of pepper, too, if desired.
- Cheese: Sprinkle some crumbled gruyere or gorgonzola on top!
👩🏻🍳 How to Make (step-by-step)
- Peel potatoes, chop the leeks, and add them to a large saucepan and cover it with cold water. [Picture 1]
- Bring the water to a boil on medium-high heat and cook until the potatoes are fork-tender. [Picture 2]
- Heat the olive oil in the same saucepan or a large skillet and add the thinly sliced leeks to it. [Picture 3]
- Cook the leeks until they turn golden brown, stirring frequently to avoid overcooking them. [Picture 4]
- Once ready, reduce heat and add the potatoes and leeks to the caramelized ones and stir well. [Picture 5]
- Next, using a potato masher [or ricer], roughly mash the potatoes to your desired consistency. [Picture 6]
- Taste for seasoning, and if needed, add more salt. [Picture 7] You can also add fresh garnishes if serving it immediately.
- Serve immediately with your favorite main course, or pair it with something different, like this scrumptious German Goulash! [Picture 8]
🙋♀️ People Also Ask [FAQs]
When overworked, mashed potatoes can become gluey, causing the starches to release excessively. Vigorous mashing or using a high-starch potato variety can produce a gummy texture, so as soon as you achieve your desired consistency, stop handling the potatoes.
The best potatoes for mashed potatoes are high-starch varieties like Russet or Yukon Gold. When cooked, these potatoes have a fluffy texture and easily absorb seasonings. Their low moisture and high starch content contribute to a light and creamy mashed potato consistency, ideal for a delicious side dish. However, it is important to rinse them before cooking, as too much starch is not good for the texture either.
You can prepare this leek mashed potatoes recipe and reheat them with a splash of vegetable broth or water for moisture. Reheat gently on the stovetop or microwave, stirring to maintain a creamy texture. Avoid overmixing to prevent any undesired gluey consistency.
First, chop off the leeks' root and tough green parts and slice them into rounds. Next, soak them in a large bowl of cold water and separate the layers to wash away any dirt. This is especially important as leeks are grown in sand and dirt, which can be found between the leaves.
Store leftover leek mashed potatoes in an airtight container in the refrigerator for up to three days. To reheat, warm on the stovetop or microwave, adding a bit of vegetable broth or water for moisture, and stirring occasionally.
💡 Expert Tips and Tricks
- 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.
- Potatoes: For even cooking, always start boiling the potatoes in cold water. Additionally, always salt them too; this will allow them to be seasoned thoroughly.
- Double Cook Potatoes: Boil potatoes until just tender, and if you have the time, let them cool before mashing. This two-step process yields fluffier potatoes.
- Salt Smartly: Season potatoes and leeks separately. Potatoes absorb salt better when boiled, while leeks benefit from a pinch while sautéing. Combine and adjust at the end for perfect balance.
🍴 More Delicious Recipes to Try
👋 Have you given this recipe a try? We'd love to hear your thoughts! Please leave us a ⭐ review below, and don't forget to tag us @spiceandlife_com on Instagram and Pinterest. Your feedback means the world to us, and we really appreciate it. For more recipes, follow us on Pinterest, Facebook, YouTube, and Instagram. Thank you! 🙏
Creamy Leek Mashed Potatoes Without Butter
- 2 Leeks
- 1 kg Peeled Potatoes
- 3 tablespoon Olive Oil
- Salt To Taste
- Peel and dice the potatoes. Once done, wash them under running water to eliminate the excess starch; this is an important step as it will help make the mash fluffy.
- Chop the darker green part of the leeks in one-inch roundels. Separate the pieces and wash under running water to clean and remove the dirt that may be between the leaves.
- Do the same for the lighter part of the leeks, but cut them in thin slices instead. Keep them separate, as these will be needed for caramelizing.
- Add the peeled and cut potatoes, chopped leeks, and salt to a large saucepan and cover it with cold water.
- Bring the water to a boil on medium high heat and cook until the potatoes are fork tender.
- Drain the cooked leeks and potatoes and set them aside.
- Heat the olive oil on medium heat, and once warm, add the thinly sliced leeks to it.
- Cook the leeks until they turn golden brown, stirring frequently to avoid overcooking them. Be mindful not to overcook the leeks, as they may become bitter.
- Once ready, add the boiled potatoes and leeks to the caramelized ones and mix well.
- Next, using a potato masher [or ricer], roughly mash the potatoes to your desired consistency.
- Finally, taste for seasoning, and if needed, add more salt.
- Serve immediately with your favorite main course, or pair it with something different, like this delicious German Goulash!
- Leeks: Choose fresh leeks with crisp, rich green leaves, clean white to pale green stems, and a firm texture. Avoid wilted or yellowing leaves, and check for any soft spots. Opt for medium-sized leeks for tenderness and mild flavor.
- Potatoes: For mashing, starchy potatoes, like Russett or Yukon Gold potatoes work best. However, any kind of yellow flesh potatoes or all purpose potatoes will work well.
- Storage and Reheating: Store leftover leek mashed potatoes in an airtight container in the refrigerator for up to three days. To reheat, warm on the stovetop or microwave, adding a bit of vegetable broth or water for moisture.