Mashed Potatoes with Leek: new comfort food?
There’s that comfort that only some nice mashed potatoes can give!
Their creaminess, smoothness, and ability to be the absolutely perfect side to most foods, make this dish one of most people’s favorites.
Caught in the routine of trying to lose weight, I often forget to change my dishes, get stuck in a – less than tasty – weekly menu and eventually get bored… and order a massive takeaway (which, like a snowball, makes me lazy, so I don’t exercise for a day – or four – and continue eating too much… you get the drill).
Anyway, where is this all going you wonder? This is the intro to my creamy and cream-less Potato and Leek Mash.
~~ Stop right there! I know you’re thinking ”How can potatoes be part of a weight-loss journey?” Well, we’ve all thought that and unfortunately there are many foods that are healthy and weight-loss friendly but have a bad reputation – you can read more about these here: 10 Foods that are super-healthy and weight-loss friendly, but have a bad reputation
Let’s talk nutrition!
Potatoes are one – if not THE – most popular and most liked vegetable globally.
These tubers are extremely versatile and work well in any kind of dishes, from sides, starters, soups, casseroles and many more; unfortunately, because they are also the key ingredient to the ever-present French Fry, they also have a bad reputation, but with no real value, as potatoes can be extremely filling, healthy and nutritious, as long as the correct cooking method is chosen.
Potatoes are very rich in antioxidants, vitamins and minerals; studies have linked potatoes to many heath benefits, such as better control of sugar levels in the blood, higher immunity and a reduced risk of heart diseases.
Leeks on the other hand are a great source of Vitamins A, C and K; they also contain iron, which is good for red blood cells, and manganese, which assists with the regulation of brain and nerve functions.
~~ Potatoes are also a source of carbohydrates and if you’d like to know how your body uses them, you can find more information here: Carbohydrates: What are they? How do we use them?
How to make mashed potato with leek?
This recipe is so easy and delicious, you’ll have a scrumptious side dish ready in no time and it only requires five ingredients: leeks, potatoes, butter, salt and pepper.
To start peel and dice the potatoes and wash and slice the leek; in a large pan of salted boiling water, put to boil the green part of the leeks with the potatoes and allow them to cook thoroughly. Once these are done, drain them and set 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, mash as liked.
Once the preferred consistency is reached, season with salt and pepper to taste and serve hot!
Step 1: Boil the veggies for the leek mashed potato
Step 2: Final steps to cook the leek mashed potato
How to choose? What kind of potato for mashed potato?
The best potatoes to use for mashing are those that will give you the best flavor, texture and fluffiness and the two types most commoly used are Yukon Golds and Russets; this is because these types are quite starchy and fluff up better when mashed. Between the two options, Yukon Golds are preferred, as they are less starchy than Russets, so they absorb less liquid, while still becoming fluffy.
How much mashed potato per person?
This recipe is incredibly generous, as it serves only two large portions; if you’re going for double side (i.e.: some greens on the side as well), divide this in four.
How to make potato pancakes from mashed potatoes?
This mashed potato no milk recipe is ideal to use for potato pancakes, as when cold, the result is not runny. In order to make potato pancakes with the leftovers without adding too many calories, allow the mash to completely cool down, then shape the mash like pancakes and fry in a frying pan using some spraying oil (I like the 1 calorie per spray option) or a teaspoon of oil.
~~ Love pancakes? So do I! Try these ones as well:
Can I reheat these mashed potatoes?
Yes, if you find it has gone a bit too dry to reheat, you can add a bit of lukewarm water or semi-skimmed milk, while mixing on a ow flame.
Can I freeze these mashed potatoes?
Yes, you can – just ensure they fully cool down before doing so.
What can I use instead of leek?
You may substitute leek with some onion (no matter the color) or thinly sliced white cabbage.
Can I make this recipe vegan?
Yes, you can substitute the butter with a non-dairy substitute or some olive oil.
Can I make mashed potato without butter?
Like for the vegan version, I’d recommend using a bit of olive oil; although this is not commonly associated with mashed potatoes, it makes it very decadent and fries the leek nicely, giving it a deep flavor.
YOU WILL LOVE THIS RECIPE BECAUSE:
- It is ready in no time
- 5 ingredients for mashed potato heaven
- Low in calories and weight-loss friendly
- A great new option for your Thanksgiving or Christmas dinner table
- Easy to meal-prep, store, reheat
There’s no need to eat overly-heavy, overly-laborious mash potatoes when these is this recipe available with great flavor!
If you like this potato recipe, you should also try:
Leek mashed potato was first published on December 27th, 2020 and updated on August 18th, 2021.
Potato and Leek Mash
- 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 (i.e.: like onion for a curry or sauce), 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!