Leek Potato Mash

Overhead shot of leeks and mashed potatoes in a white bowl.

This leek potato mash recipe is an easy way to add flavor to your plate. Sautéed leeks and garlic are combined with creamy mash for a delicious potato side.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 180kcal

Author: Betty Davies

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.

Nutrition