Hey friends!
Are you in the mood for a cozy, comfort food dish? I’ve got you covered!
Today, I’m excited to share my creamy leeks mashed potatoes recipe.
It’s a tasty twist on classic mashed potatoes, and the leeks add a delicious flavor.
Perfect for dinner or as a side for any meal!
Let’s dive into this tasty goodness!
Ingredient Substitutions
Russet or Yukon Gold potatoes can be replaced with cauliflower for a low-carb alternative. Steam and mash the cauliflower, adjusting the cooking time as it cooks faster than potatoes. This substitution significantly reduces carbohydrates while adding fiber and nutrients. Leeks can be substituted with green onions or shallots for a similar mild onion flavor. Use about 1/2 cup of chopped green onions or 2-3 medium shallots in place of one large leek. For a dairy-free version, replace milk with unsweetened almond milk or coconut milk. Use the same amount, but be aware that coconut milk may impart a slight coconut flavor to the dish. These alternatives accommodate various dietary preferences while maintaining the creamy, savory profile of the original recipe.
Preparation Time | 15-20 minutes |
Cooking Time | 25-35 minutes |
Total Time | 40-55 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 550-600
- Protein: 10-15 g
- Fat: 30-35 g
- Carbohydrates: 70-80 g
Ingredients
- 1 pound russet or yukon gold potatoes
- 1 tablespoon cooking oil
- 1 tablespoon butter
- 1 large leek
- Salt and pepper to taste
- 2 minced garlic cloves
- 1/2 cup milk
- 1 tablespoon salted butter
Step 1: Prepare the Potatoes
Begin by peeling the potatoes and cutting them into chunks.
Place the potato chunks in a large pot filled with cold salted water.
Bring the water to a boil, and continue boiling the potatoes until they are tender.
Once they are done, drain the potatoes and set them aside for later use.
Step 2: Prepare the Leeks
While the potatoes are cooking, peel and trim the leek, removing the tough outer leaves.
Cut the leek lengthwise in half, and then cut each half lengthwise again.
Dice these lengths by cutting across the stalks.
Place the diced leeks into a fine mesh sieve and rinse them thoroughly under cold running water.
Allow them to drain well.
Step 3: Sauté the Leeks and Garlic
In a skillet, heat some oil and butter over medium-high heat.
Once the mixture is hot, add the drained leeks and cook them, stirring occasionally, until they begin to brown.
Add in the minced garlic and continue to cook for a few more minutes until the garlic is fragrant.
Remove the skillet from the heat and set aside the sautéed leeks and garlic.
Step 4: Mash the Potatoes
Return to the pot you used for boiling the potatoes.
Add the milk and a tablespoon of butter to the pot and heat them until the butter has melted completely.
Once the butter is melted, return the drained potatoes to the pot and mash them until smooth and creamy.
Step 5: Combine and Season
Stir the sautéed leeks and garlic into the mashed potatoes until they are well combined.
Taste the mixture and season with salt and pepper to your liking.
Serve this flavorful leek and potato mash as a comforting side dish.