Leek Potato Mash
Last Updated on November 4, 2021 by Betty Davies
Add some flavor to your weeknight mashed potatoes with the addition of garlic and leeks. This leek potato mash is simple to make, and the sweetness and mild onion flavor of the caramelized leeks makes the fluffy and creamy potatoes just a little bit more special.
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Don’t get me wrong, classic mashed potatoes well done are always delicious and welcome on my plate any time, however, they are easy to take to the next level, and this leek potato mash is all kinds of yum!
Creamy, buttery and fluffy mash is combined with caramelized leeks and garlic for one potato side dish that is loaded with flavor. The leeks add a delicious sweet mild onion flavor to the potatoes that I just can’t get enough of!
Be sure to try my Roasted Garlic Mashed Potatoes and Wholegrain Mustard Mash too!
Why you will love this recipe!
- Quick and easy: This recipe takes not much longer than if you were making regular mash. You can saute and caramelize the leeks as the potatoes are cooking.
- Simple ingredients: Made with just a few simple ingredients, you can whip these up any day of the week.
- Make ahead: Mashed potatoes are a great make ahead side dish and are even freezer friendly.
- Dietary info: This leek potato mash recipe is gluten-free and vegetarian.
Ingredients
- Potatoes: Use starchy potatoes for this recipe, Russet or Yukon Gold work best.
- Leek: I used a large leek in this recipe, if yours are small, then use two. Dice them finely and rinse them well before cooking.
- Garlic: Garlic helps to boost the flavor of the mash.
- Milk and butter: Heat these together before mashing the potatoes in the mix. Heating it first helps the potatoes to absorb the liquid more easily.
- Salt: Added to taste.
How to make leek potato mash
Be sure to scroll down for the full recipe!
- Saute the leeks and garlic (photo 1).
- Mash the cooked potatoes into the milk and butter (photo 2).
- Fold in the caramelized leeks (photo 3).
Recipe Variations
To make this leek potato mash vegan and whole30, you can use this almond milk mashed potato recipe and then stir the cooked leeks into them. For a creamier mash, you can use half and half of cream instead of milk to mash the potatoes, and if you want to add more butter, I won’t stop you!
Frequently Asked Questions
Leeks have a very mild onion like flavor, so they are great in this dish as they won’t overpower the flavors of the rest of your meal. You can easily swap the leeks for onions like red, shallots, yellow or white for a stronger flavor.
Mashed potatoes are a great make ahead side, and this recipe with added leeks is no different. Make up the whole recipe, let cool and then transfer to an air tight container and keep refrigerated. They will keep well for 4 to 5 days in the fridge and can be reheated on a medium heat on the stove top, stirring occasionally.
You can also freeze the mash for up to 6 months, as the fat will help to protect the texture of the potatoes. Thaw them in the fridge before reheating.
When reheating, you may need to add a little extra milk to help loosen them back up.
The key to fluffy potatoes, is first of all to use a starchy potato, and second is not to over mash them. Once they are broken down, stop mashing and just fold in the leeks so that the starch doesn’t become gluey. A potato ricer also helps to keep the potatoes light and fluffy.
Serving Suggestions
This leek potato mash is a perfect addition to any meal, whether your looking for something tasty for Thanksgiving, St.Patrick’s Day or you just want something tasty on a Tuesday! Try it with:
Recipe Notes and Tips
- Start the potatoes in cold water and bring them to the boil. If you start them in boiling water they won’t cook through evenly.
- Add a generous amount of salt to the water to boil the potatoes to add flavor to the dish right from the beginning.
- The leeks should be close to caramelized so that their natural sweet flavor is enhanced.
- Take care not to over mash the potatoes or they can become gummy.
- Leftovers will keep well in the fridge for 4 to 5 days and can be reheated on the stovetop.
Mashed potatoes with leeks is an easy way to mix up your weeknight meals. With their mild onion flavor, this mash sits wonderfully next to all of your favorite meals.
More Potato Side Dishes
- Individual Potato Gratin
- Air Fryer Baby Potatoes
- Air Fryer Hasselback Potatoes
- Parmesan Crusted Roasted Potatoes
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Leek Potato Mash
Ingredients
- 1 pound potatoes (Russet or Yukon Gold)
- 1 tablespoon oil
- 1 tablespoon butter
- 1 large leek
- salt and pepper
- 2 garlic cloves (minced)
- ½ cup milk
- 1 teablespoon salted butter
Instructions
- Peel the potatoes and cut them into chunks.
- Add the potatoes to a large pot of cold salted water. Bring to the boil, and boil til tender. Drain and set aside.
- While the potatoes are cooking, peel and trim the leek, removing the tough outside leaves.
- Cut the leek in half lengthways, and then each half lengthways again. Dice the lengths of leeks cutting across the stalks.
- Place the diced leeks into a fine mesh sieve and rinse well under cold running water and let drain.
- Heat the oil and butter in a skillet on a medium high heat.
- Once hot, add the leeks and cook them, stirring occasionally til they start to brown. Add in the minced garlic, cook for a few more minutes then take off of the heat and place to one side.
- In the pot that you boiled the potatoes in, add the milk and a tablespoon of butter and heat til the butter has melted.
- Place the potatoes into the milk mixture and mash.
- Stir in the sautéed leeks.
- Taste and season with salt and pepper to taste.
Notes
- Start the potatoes in cold water and bring them to the boil. If you start them in boiling water they won’t cook through evenly.
- Add a generous amount of salt to the water to boil the potatoes to add flavor to the dish right from the beginning.
- The leeks should be close to caramelized so that their natural sweet flavor is enhanced.
- Take care not to over mash the potatoes or they can become gummy.
- Leftovers will keep well in the fridge for 4 to 5 days and can be reheated on the stovetop.
