Mashed Potatoes With Leeks Recipes

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LEEK AND GARLIC MASHED POTATOES



Leek and Garlic Mashed Potatoes image

Mashed potatoes become even more mouth watering with the addition of whipping cream garlic and leek.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 10

Number Of Ingredients 9

3 lb potatoes (about 8 medium), peeled and cut into pieces
2 cups sliced leek with some of green top (about 1 medium)
4 cloves garlic, peeled
3/4 teaspoon salt
1 cup Progresso™ chicken broth (from 32-oz carton)
1/4 cup whipping (heavy) cream
1 tablespoon butter or margarine
Additional whipping (heavy) cream, heated, if desired
1 tablespoon chopped fresh chives

Steps:

  • In 3-quart saucepan, place potatoes, leek, garlic, salt and broth. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender (do not drain). Mash potato mixture with potato masher or electric mixer on low speed.
  • In 1-quart saucepan, heat 1/4 cup whipping cream and the butter over medium heat, stirring occasionally, until butter is melted. Add cream mixture to potato mixture; continue mashing until potatoes are light and fluffy. Add additional heated whipping cream for desired consistency. Stir in chives.

Nutrition Facts : Calories 160, Carbohydrate 29 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 1 g, TransFat 0 g

INSTANT POT® LEEK MASHED POTATOES



Instant Pot® Leek Mashed Potatoes image

A little something different from traditional mashed potatoes, for the Instant Pot®. The leeks add a very mild oniony flavor. Enjoy!

Provided by Bren

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 7

1 pound potatoes, peeled and cut into 1-inch cubes
1 leek, white parts only, quartered lengthwise and finely sliced
½ teaspoon coarse salt
water to cover
⅓ cup milk, warmed
2 tablespoons butter
salt to taste

Steps:

  • Combine potatoes, leek, and salt in a multi-functional pressure cooker (such as Instant Pot®). Add water to cover, about 2 cups. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow about 10 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Drain potatoes well and return them to the pot.
  • Select Saute function. Toss potatoes until dried and starting to sizzle, about 3 minutes. Add butter; stir until melted. Add milk. Mash potatoes with the back of a wooden spoon for a rustic mash, or run them through a ricer for a smoother mash. Taste and adjust the salt.

Nutrition Facts : Calories 162 calories, Carbohydrate 23.9 g, Cholesterol 16.9 mg, Fat 6.3 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 3.9 g, Sodium 342.8 mg, Sugar 2.7 g

SAUTéED LEEK MASHED POTATOES



Sautéed Leek Mashed Potatoes image

In this healthy mashed potato recipe, we flavor the mashed potatoes with leeks lightly sautéed in butter and tangy buttermilk. These mashed potatoes are an amazing side to grilled steak or chicken.

Provided by EatingWell Test Kitchen

Categories     Gluten-Free Thanksgiving Side Dish Recipes

Time 40m

Number Of Ingredients 6

3 pounds Yukon Gold potatoes (about 12 medium)
1 tablespoon salt
2 tablespoons butter
4 cups halved and thinly sliced leeks (about 2 large; see Tip), white and light green parts only
1 cup buttermilk
Black or white pepper to taste

Steps:

  • Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
  • Meanwhile, melt butter in a large skillet over medium heat. Add leeks and cook, stirring, until soft and beginning to brown, 4 to 8 minutes.
  • Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
  • Stir the leeks, buttermilk and pepper into the mashed potatoes.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 39.8 g, Cholesterol 8.9 mg, Fat 3.4 g, Fiber 3.7 g, Protein 4.4 g, SaturatedFat 2 g, Sodium 295.3 mg, Sugar 4.6 g

MASHED POTATOES WITH KALE AND LEEKS



Mashed Potatoes with Kale and Leeks image

i just threw this together last night when some great friends came over for dinner. it was a really tasty addition to the rest of the meal: big, fresh romaine salad, cran carrots (posted separately) sauteed mushrooms, my friend's lentil loaf (posted separately), rye bread, great spanish red wine, candidato-blueberry crumble for dessert (posted separately). and my husband and i just finished up the leftovers which reheated nicely. enjoy!

Provided by hlkljgk

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

8 medium red potatoes
2 cups kale, chopped (_not_ packed too snuggly ;)
1 medium leek, thinly sliced
4 cloves garlic, minced
4 tablespoons olive oil, divided
1 cup potato water
salt and pepper

Steps:

  • cube and boil potatoes (with skins) in lightly salted water.
  • strain, reserve 1 cup water.
  • sautee garlic and leek in 2 Tbs oil until translucent.
  • add kale, sautee until wilted.
  • mash potatoes with reserved water, 2 remaining Tbs of oil.
  • fold in sauteed veggies.
  • add salt and pepper to taste.

VEGAN LEEK AND GARLIC MASHED POTATOES



Vegan Leek and Garlic Mashed Potatoes image

Creamy, decadent mashed potatoes. I use vegan butter for a plant-based side dish, but you can certainly use regularly butter as well.

Provided by Bren

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 5

Number Of Ingredients 4

1 pound potatoes, peeled and sliced
3 tablespoons vegan butter (such as Earth Balance ®), or more to taste
2 ½ cups finely chopped leek, white and pale green part only
6 large cloves garlic, peeled and halved

Steps:

  • Rinse leek well and drain in a colander.
  • Melt vegan butter in a pot over medium-high heat and stir in leek. Cover and cook, stirring occasionally, until leek is soft, about 10 minutes. Remove from heat and set aside.
  • Bring a pot of lightly salted water to a boil, add sliced potatoes and garlic, and cook until potatoes are tender, about 20 minutes. Drain potatoes and garlic and return to the pot with the leeks. Mash until desired consistency is reached.

Nutrition Facts : Calories 166 calories, Carbohydrate 24.1 g, Fat 6.8 g, Fiber 2.9 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 81.4 mg, Sugar 2.5 g

MASHED POTATOES WITH LEEKS



Mashed Potatoes with Leeks image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

2 1/2 pounds Yukon Gold potatoes (5 to 6 medium), peeled and chopped
Kosher salt
2 sticks salted butter, cut into pieces, at room temperature
2 leeks (white and light green parts), thinly sliced and rinsed
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
Freshly ground pepper
1/2 to 3/4 cup milk, warmed

Steps:

  • Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are very tender but not falling apart, about 15 minutes.
  • Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the leeks, thyme and rosemary. Cook, stirring, until the leeks soften, 12 to 15 minutes; season with salt and pepper and set aside.
  • Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Add the remaining 1½ sticks butter, reserving 1 tablespoon for topping, and mash with a potato masher until smooth and the butter has melted. Gradually mash in ½ cup milk and ½ teaspoon salt until creamy, adding up to ¼ cup more milk as needed. Season with salt and pepper and stir in the cooked leeks.
  • Transfer the potatoes to a bowl; top with the remaining butter before serving.

LEEKY MASHED POTATOES



Leeky Mashed Potatoes image

Make and share this Leeky Mashed Potatoes recipe from Food.com.

Provided by Parsley

Categories     Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

3 lbs yukon gold potatoes, scrubbed, peeled and cubed
1/2-3/4 cup milk
3 ounces cream cheese, cut into cubes
3 tablespoons butter
1/2 teaspoon salt (to taste)
1/4 teaspoon fresh ground black pepper
1/8-1/4 teaspoon paprika
1 teaspoon chopped parsley
2 leeks, finely chopped (white and light green parts only)
2 tablespoons butter

Steps:

  • Put diced potatoes in a large saucepan and cover with water. Bring to a boil and cover and simmer 12 minutes or until tender. Drain; return cooked potatoes to pot.
  • While potatoes are cooking: In a skillet over med-high heat, melt 2 tbsp butter and add chopped leeks. Sautée the leeks, stirring often, for about 5 minutes, or until leeks are soft (slightly brown is OK).
  • Add the cooked chopped leeks to the pot of drained, cooked potatoes. Add the milk, cubed cream cheese, 3 tbsp butter, salt, pepper, paprika, and parsley.
  • Mash everything together w/ potato masher to desired consistency. (I like this a little on the chunkier side).

Nutrition Facts : Calories 272.5, Fat 11.7, SaturatedFat 7.3, Cholesterol 32.9, Sodium 246.8, Carbohydrate 38.5, Fiber 3.5, Sugar 2.4, Protein 4.9

MASHED POTATOES WITH CARROTS AND LEEKS



Mashed Potatoes with Carrots and Leeks image

Categories     Potato     Vegetable     Side     Sauté     Christmas     Thanksgiving     Vegetarian     Quick & Easy     Leek     Carrot     Winter     Boil     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 leek (white and pale green parts only), coarsely chopped
2 lb potatoes, preferably Yukon Gold or russet (baking) potatoes
2 carrots, cut into 1/2-inch chunks
1/2 stick (1/4 cup) unsalted butter
3/4 cup whole milk
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Wash chopped leek well in a bowl of cold water, then lift out and drain well.
  • Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.
  • While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes.
  • Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.

MASHED POTATOES WITH LEEKS AND GARLIC



Mashed Potatoes with Leeks and Garlic image

Categories     Garlic     Potato     Side     Vegetarian     Leek     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 5

3 1/2 cups finely chopped white and pale green part of leek, washed well and drained
3/4 stick (6 tablespoons) unsalted butter
3 pounds russet (baking) potatoes (about 6 large)
6 garlic cloves, unpeeled
1/2 cup of milk

Steps:

  • In a large heavy skillet cook the leeks and 4 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 8 to 10 minutes, or until they are very tender, and keep them warm. In a kettle combine the potatoes, peeled and cut into 1-inch pieces, the garlic, and enough water to cover the potatoes by 1 inch, bring the water to a boil, and simmer the potatoes for 10 to 15 minutes, or until they are tender. Drain the potatoes and garlic in a large colander, return the potatoes to the kettle, reserving the garlic, and cook them over moderate heat, shaking the kettle, for 30 seconds to let any excess liquid evaporate. Peel the reserved garlic, force the garlic and the potatoes through a ricer or the medium disk of a food mill into a bowl, and stir in the remaining 2 tablespoons butter, the leeks, the milk, and the salt and pepper to taste.

LEEK MASHED POTATOES



Leek Mashed Potatoes image

Provided by Sandra Lee

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 8

4 pounds russet potatoes
Kosher salt
2 leeks, white parts only
6 tablespoons butter
Freshly ground black pepper
1 cup milk
1 tablespoon chopped garlic
2 sprigs fresh thyme

Steps:

  • Peel the potatoes and cut them into 1-inch pieces. Put them into a large pot of cold water. Add a big pinch of salt and put the pot over high heat. When it comes to a boil, cook until the potatoes are just cooked through, about 20 minutes.
  • While the potatoes are cooking, slice the leeks into small pieces and thoroughly wash to remove any dirt. Put a medium skillet over medium-low heat and add 2 tablespoons butter. When the butter is melted, add the leeks and season with salt and pepper. Cook the leeks until they are very soft, being careful not to let them color or burn, about 20 minutes.
  • Drain the potatoes in a colander. Then put the potatoes back into the pot and let the potatoes dry out a bit while you finish the leeks.
  • In a small pot over low heat, add the milk, the remaining 4 tablespoons butter, garlic and thyme and warm it up. Strain the garlic and thyme from the warm milk and stir the milk into the potatoes using a wooden spoon. Mash with a potato masher, breaking up the big lumps. Stir in the melted leeks, taste and season with salt and pepper. Reserve 2 cups for another use if desired, such as the Round 2 Recipe Thanksgiving Pie. Cover the rest and keep warm until ready to serve.

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