Mashed potatoes are a beloved side dish and go with everything from comfort food to fine dining. While mashed potatoes are fabulous on their own they get even better with the addition of buttery sauteed leeks. This recipe for Mashed Potatoes with Leeks is an elevated take on a comfort food classic and is the perfect side dish for any dinner.
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Mashed potatoes are one of the most versatile side dishes and are a great match with a wide variety of meals. Serve these Leek Mashed Potatoes with easy and elegant dinners like my Garlic Herb Lamb Chops or Pan Roasted Chicken Thighs or comforting classics like Beer Braised Short Ribs or Creamy Pork Tenderloin with Mushrooms.
Ingredients for Mashed Potatoes with Leeks
- yellow potatoes (such as Yukon Gold)
- salted butter
- large leek
- garlic
- whole milk
- Greek yougurt or sour cream
- kosher salt
- ground black pepper
How to Prepare Leeks
Along with onions, garlic and scallions leeks are part of the allium family and have a sweet mild flavor. To prepare the leeks for this recipe slice off the root and the fibrous dark green ends leaving only the white and light green part of the leek. Cut the leek in half lengthwise and then thinly slice each end into half moons. Add the sliced leeks to a bowl filled with water and separate the rings to allow the dirt to fall to the bottom. Remove the sliced leeks from the water and set aside until ready to cook.
How to make Mashed Potatoes with Leeks
Place the potatoes in a large saucepan and add enough cold water so the potatoes are covered by at least 1 inch of water. Over medium high heat bring the water to a boil and cook the potatoes for 15 minutes or until the potatoes are fork tender.
While the potatoes are cooking prepare the leeks. Melt the butter in a large skillet over medium heat. Add the sliced leeks and cook for 4-5 minutes or until fragrant and translucent. Add in the minced garlic and 1/2 tsp of salt and cook for an additional 2 minutes. Remove the skillet from the heat and set aside.
Once the potatoes are done cooking drain and return them to the pot. Using a potato masher mash the cooked potatoes. Stir in the milk, Greek yogurt or sour cream, remaning salt, ground black pepper until the mashed potatoes are smooth and creamy. Stir in the leeks and serve as desired.
If you like the Mashed Potatoes with Leeks be sure to take a look at some of my other recipes!
Chipotle Mashed Sweet Potatoes
Butternut Squash and Mushroom Stuffing
Crispy Garlic Parmesan Roasted Potatoes
Balsamic Maple Roasted Brussels Sprouts
If you make these Mashed Potatoes with Leeks please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Mashed Potatoes with Leeks
Equipment
- 1 saucepan
- 1 Large Skillet
- 1 Potato Masher
Ingredients
- 1.5 pounds yellow potatoes (such as Yukon Gold) rinsed and chopped
- 3 tbsp salted butter
- 1 large leek sliced and cleaned
- 2 cloves garlic minced
- 1/2 cup whole milk
- 1/2 cup Greek yougurt or sour cream
- 1 tsp kosher salt divided
- 1/2 tsp ground black pepper
Instructions
- Place the potatoes in a large saucepan and add enough cold water so the potatoes are covered by at least 1 inch of water. Over medium high heat bring the water to a boil and cook the potatoes for 15 minutes or until the potatoes are fork tender.
- While the potatoes are cooking prepare the leeks. Melt the butter in a large skillet over medium heat. Add the sliced leeks and cook for 4-5 minutes or until fragrant and translucent. Add in the minced garlic and 1/2 tsp of salt and cook for an additional 2 minutes. Remove the skillet from the heat and set aside.
- Once the potatoes are done cooking drain and return them to the pot. Using a potato masher mash the cooked potatoes. Stir in the milk, Greek yogurt or sour cream, remaning salt, ground black pepper until the mashed potatoes are smooth and creamy. Stir in the leeks and serve as desired.
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