Mashed Potatoes With Leeks And Sour Cream Recipes

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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

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.

WILLIAMS SONOMA GOLDEN MASHED POTATOES WITH LEEKS AND SOUR CREAM



Williams Sonoma Golden Mashed Potatoes With Leeks and Sour Cream image

Whats the secret to smooth, velvety mashed potatoes? Start with the potato. Choose red or boiling potatoes for a creamy mash and russets for a ufer mash. Yukon Golds add a touch of sweetness and soft yellow color. Dont forget the potato ricer. Place unpeeled cooked potatoes in the ricer and press the handle for lump-free mashed potatoes.

Provided by nikip1

Categories     Potato

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 7

4 lbs large yukon gold potatoes, unpeeled and preferably organic, scrubbed
8 tablespoons unsalted butter
4 leeks, white and light green portions finely chopped and rinsed well
1 cup sour cream, at room temperature
1 cup milk, heated to a simmer
2 teaspoons salt, plus more, to taste
1 teaspoon fresh ground pepper, plus more, to taste

Steps:

  • Directions:.
  • Cut the potatoes into large, uniform chunks. Put the potatoes in a large saucepan and add water to cover and a generous pinch of salt. Bring to a boil over medium heat, cover partially and cook the potatoes, stirring once or twice, until they are very tender, about 40 minutes. Drain.
  • Meanwhile, in a fry pan over medium heat, melt the butter. Add the leeks, cover and cook, stirring once or twice, until tender and lightly browned, 12 to 15 minutes. Set aside and keep warm.
  • Return the potatoes to the saucepan and place the pan over low heat. Transfer the potatoes in batches to a ricer and pass through into the saucepan. Alternatively, using a potato masher, mash the potatoes thoroughly. Stir in the leeks and their buttery juices. Add the sour cream and stir well. Add the hot milk, the 1/2 teaspoons salt and the 1 teaspoons pepper and stir vigorously until light and uffy.
  • Remove the pan from the heat. Taste and adjust the seasonings with salt and pepper. Serve hot.
  • Serves 8 to 10.

Nutrition Facts : Calories 408.2, Fat 19, SaturatedFat 11.8, Cholesterol 47.5, Sodium 631.2, Carbohydrate 54.8, Fiber 5, Sugar 3.8, Protein 7

MASHED POTATOES WITH LEEKS AND SOUR CREAM



Mashed Potatoes with Leeks and Sour Cream image

Categories     Potato     Side     Sauté     Wheat/Gluten-Free     Leek     Sour Cream     Bon Appétit

Yield Serves 6

Number Of Ingredients 5

3 tablespoons butter
4 large leeks (white and pale green parts only), quartered lengthwise, thinly sliced crosswise
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
2 1/4 cups water
1/4 cup sour cream

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add leeks; sauté until just beginning to color, about 15 minutes. Add potatoes and water. Season with salt. Increase heat to high; bring to boil. Cover; boil until potatoes are tender, about 20 minutes. Uncover; boil until almost all liquid evaporates, about 5 minutes.
  • Mash potatoes coarsely; mix in sour cream. Season with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to large bowl.

MASHED POTATOES WITH LEEKS AND SOUR CREAM



Mashed Potatoes with Leeks and Sour Cream image

Provided by Food Network

Categories     side-dish

Time 45m

Yield approximately 12 cups

Number Of Ingredients 7

12 baking potatoes
4 large leeks
2 tablespoons unsalted butter plus 1/2 cup
2 cups chicken broth
Salt and white pepper
1 cup sour cream
1/2 cup whole milk

Steps:

  • Peel potatoes and quarter them. Put in a pot of cold water with some salt and bring to a boil. Turn down to a simmer and cook until tender, 15 to 20 minutes.
  • Clean and chop leeks. Melt the 2 tablespoons butter in a large saute pan. Add leeks and sweat until they are soft and translucent. Add chicken broth and a little salt and white pepper and simmer for 3 to 4 minutes. Puree all in blender and put aside.
  • Mash the potatoes with a masher. Add leeks, sour cream, 1/2 cup butter, and milk. Whip with an electric hand mixer. Do not over beat. Season, to taste, with salt and white pepper. Can be reheated in microwave before serving.
  • Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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