Nifs Buttermilk Mashed Potatoes With Sauteed Leeks Recipes

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NIF'S BUTTERMILK MASHED POTATOES WITH SAUTEED LEEKS



Nif's Buttermilk Mashed Potatoes With Sauteed Leeks image

I kept this recipe light but you can add butter if you want to! It's an easy way to make potatoes with a little twist. I find that the salt and pepper are necessary because you don't use the salty butter. Enjoy!

Provided by Nif_H

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 lbs potatoes, peeled and cubed (2-inch - 3-inch cubes)
2 tablespoons olive oil
2 cups leeks, whites and light greens, cut into 1/4-inch slices and rinsed
1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary, minced
1 cup fat-free buttermilk, slightly warmed
sea salt & freshly ground black pepper

Steps:

  • Boil potatoes in salted water until fork tender.
  • Meanwhile, saute leeks in olive oil over medium heat in a nonstick pan until slightly golden, about 4 minutes. Add rosemary and stir for an additional minute or so - until you can smell it).
  • Strain the potatoes when they are tender but do not rinse. Add buttermilk and mash or use a hand blender on low (never high!) to mash them. Add most of the leek mixture and salt and pepper to taste ~ important!
  • Scoop into a serving dish and sprinkle reserved leek mixture on top.

BUTTERMILK MASHED POTATOES



Buttermilk Mashed Potatoes image

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

Provided by Carrlin

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs red potatoes, scrubbed
coarse salt
ground pepper
3/4 cup low-fat buttermilk
2 tablespoons reduced-fat sour cream
2 tablespoons butter

Steps:

  • Place potatoes in a large pot, cover with water, and add 1 tablespoon salt. Bring to a boil; reduce heat and simmer until potatoes are easily pierced with a knife, 20 to 25 minutes. Drain and return to pot.
  • Add buttermilk, sour cream, and butter; mash with a potato masher until creamy. Season generously with salt and pepper; serve immediately.

Nutrition Facts : Calories 202, Fat 7.3, SaturatedFat 4.5, Cholesterol 20, Sodium 102.4, Carbohydrate 29.6, Fiber 2.9, Sugar 3.9, Protein 5

SAUTEED LEEKS



Sauteed Leeks image

Make and share this Sauteed Leeks recipe from Food.com.

Provided by Darkhunter

Categories     Vegetable

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 7

2 bunches leeks
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon tarragon
1/2 teaspoon ground coriander
1/2 teaspoon salt
black pepper

Steps:

  • Thinly slice leeks. Use white and light green parts of leeks. Separate rings and place in colander. Rinse well and drain well. Try to get leeks as dry as possible.
  • Heat olive oil and butter on med-high in frying pan large enough for all the leeks. Remember that they will wilt down!
  • Add leeks to frying pan. Stir until all the leeks are coated with oil and butter. At this time, add tarragon, coriander and salt and pepper.
  • Reduce heat to medium.
  • Stirring frequently, cook until leeks are close to caramelized, approximately 25 minutes.
  • Serve and enjoy.

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.

MASHED POTATOES WITH SAUTEED LEEKS



Mashed Potatoes with Sauteed Leeks image

Categories     Potato     Side     Vegetarian     Quick & Easy     Leek     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 5

2 baking potatoes, peeled, cut into 3/4-inch pieces
2 tablespoons (1/4 stick) butter
2 large leeks, sliced (white and light green parts)
1/4 cup milk
Salt and pepper

Steps:

  • Cook potato pieces in large pot of boiling water until tender.
  • Meanwhile, melt 2 tablespoons butter in heavy medium skillet over medium-low heat. Add leeks and cook until tender and beginning to color, stirring frequently, about 10 minutes.
  • Drain potatoes and return to pot. Mash. Mix in milk. Stir in leek mixture. Season with salt and pepper and serve.

GARLICKY MASHED POTATOES WITH LEEKS



Garlicky Mashed Potatoes with Leeks image

Sauteed leeks are the perfect companion to garlic mashed potatoes.

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 8

2 to 4 heads garlic, depending on size
2 tablespoons olive oil
2 tablespoons butter
1 bunch leeks, rinsed thoroughly under running water and sliced
2 pounds Idaho or Yukon gold potatoes, unpeeled
Kosher salt and freshly ground black pepper
1 cup whole milk
1 stick (8 tablespoons) unsalted butter

Steps:

  • Preheat the oven to 350 degrees F.
  • Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork.
  • Heat the butter and 2 tablespoons water in a large skillet set over medium heat. Add the leeks and cook, stirring occasionally, until tender, 10 to 15 minutes.
  • Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
  • Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the leeks. Mash the potatoes and leeks with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper.

BUTTERMILK MASHED POTATOES



Buttermilk Mashed Potatoes image

From "Barefoot Contessa At Home" by Ina Garten. She says, "whenever I'm in San Francisco, I have to go to Zuni Café. Judy Rodgers, the amazing founder, told me that her buttermilk mashed potatoes were so popular that whatever she pairs with them on the menu is the most popular dish that night. I came right home and made my version of her famous dish." Have not tried these as yet, but they are a good read. Am posting here for safe-keeping. However, I did include some parsley to the dish.

Provided by Manami

Categories     Potato

Time 1h5m

Yield 5-6 serving(s)

Number Of Ingredients 7

kosher salt, to taste
3 lbs boiling potatoes, Yukon Gold
1/2 cup whole milk
1/4 lb unsalted butter or 1/4 lb unsalted margarine
3/4-1 cup buttermilk, shaken
1/2 teaspoon fresh ground black pepper
fresh parsley leaves, chopped, for garnish

Steps:

  • In a large pot, bring 4 quarts of water and 2 tablespoons salt to a boil.
  • Meanwhile, peel the potatoes and cut them into 1-1/2" cubes.
  • Add them to the boiling water and bring the water back to a boil.
  • Lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.
  • Meanwhile, heat the whole milk (ONLY - don't be tempted to heat the buttermilk with the whole milk and cream; it will curdle) and butter in a small saucepan, making sure it doesn't boil.
  • Set aside until the potatoes are done.
  • As soon as the potatoes are tender, drain them in a colander.
  • Place a food mill fitted with a small disk or blade over a heat-proof bowl.
  • Pass the potatoes through the food mill, turning the handle back and forth.
  • As soon as the potatoes are mashed, stir in the hot-milk-and-butter mixture with a rubber spatula.
  • Add enough buttermilk to make the potatoes creamy.
  • Add 2 teaspoons of salt and the pepper, or more to taste, and serve hot.
  • To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes.
  • You can add a little extra hot milk to keep them creamy.
  • Enjoy!
  • The Barefoot Contessa served this with roast capon, green beans with shalotts, orange-honey glazed carrots and pumpkin mousse parfait.

Nutrition Facts : Calories 429.9, Fat 19.8, SaturatedFat 12.4, Cholesterol 52.7, Sodium 62.5, Carbohydrate 57.9, Fiber 5, Sugar 5.4, Protein 7.3

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