Leek Mashed Potatoes

Course: Side Dish

Cuisine: North American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 417kcal

Author: Lord Byron's Kitchen

Mashed Potatoes are everyone’s favourite comfort food and side dish, which is what makes it the most common side dish in many homes and on many occasions. But, boring mashed potatoes are a thing of the past! Leek Mashed Potatoes are such a refreshing and welcome change! Made with garlic and leeks, these potatoes are a great side for almost any main!

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Ingredients

1.5 pounds yellow flesh mini potatoes, cut in half
1 large leek, trimmed, cut in half lenthwise, and cut into 1/4 inch thick half moon-style slices
2 cloves garlic, minced
1/2 cup salted butter
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup sour cream
1/4 cup whole milk
parsley for garnish

Instructions

If you are using baby yellow flesh potatoes, leave the skin on. Wash them and cut them in half. If you are using large yellow flesh potatoes, you can leave the skin on or peel them. The choice is yours. Either way, cut large potatoes into one-inch cubes. This will not only speed up the cooking time but will also make mashing more manageable.
Rinse the potatoes under cold running water to wash away the excess starch and transfer them to a pot. Add enough cold water so the potatoes are covered by one inch of water. Over high heat, bring the potatoes to a boil. Add a generous pinch of salt to the pot – about half a teaspoon – and stir. Lower the heat to medium-high and continue to cook the potatoes until they are fork-tender – about 20-25 minutes.
While the potatoes are cooking, trim and discard the top ¾ of the dark green part of the leek as well as the bottom root part. Slice the remaining portion of the leek lengthwise. Next, slice across the leek into 1/4 inch slices. Transfer the chopped leeks to a colander and rinse thoroughly under cold running water. Pat the leeks dry with clean paper towels and transfer them to a skillet with half of the butter. Over medium heat, cook the leeks until translucent – about 4-6 minutes.
Add the minced garlic, the remaining 1/2 teaspoon of salt, and the ground black pepper. Cook for 2 minutes more.
Remove from the heat and set aside.
Once the potatoes are done, drain them well and transfer them back to the pot. Mash with a potato masher until no lumps are left behind.
Add the leek and butter mixture, along with the sour cream and whole milk. Stir well to combine. Taste and season if needed.
Transfer the potatoes to a serving bowl and create swirls with a teaspoon.
Add the remaining 1/4 cup of butter to a bowl and microwave it for 10 seconds or until fully melted. Drizzle the melted butter over the bowl of mashed potatoes.
Garnish with parsley and serve immediately.

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