Mashed Potatoes with Leeks
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.
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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