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Leek mashed potatoes in a grey bowl with a wooden spoon.
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4.93 from 14 votes

Creamy Leek Mashed Potatoes Without Butter

Savor leek mashed potatoes, a quick delight with caramelized leeks and tender spuds. Ready in under 30 minutes, it's the perfect side dish for any meal!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American, Italian, Mediterranean
Diet: Vegetarian
Servings: 4 portions
Calories: 312kcal
Author: Elle John


  • 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.


Calories: 312kcal | Carbohydrates: 50g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 24mg | Potassium: 1133mg | Fiber: 6g | Sugar: 4g | Vitamin A: 747IU | Vitamin C: 55mg | Calcium: 56mg | Iron: 3mg