Leek Mashed Potatoes

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!

Even though mashed potatoes are common and easy, we don’t actually prepare them that often for our everyday, regular meals.  I love mashed potatoes, but they’re heavy and starchy.  But, on special occasions, heavy and starchy is just what the doctor ordered. In these particular instances, you should choose to make my Leek Mashed Potatoes, because they are spectacular while maintaining that comfort food feeling.

These particular potatoes are not for the dieter in your life.  There’s a lot of butter in this dish and I’m not about to apologize for it.  I make potatoes like this once or twice a year, so I think the extra extravagance of the butter is totally forgivable.

Now, in most cases, the starchiness, along with the butter, and the milk, is what makes the common mashed potato side dish feel so heavy in the stomach.  But, the leeks and sour cream in this particular version help to keep the dish tasting light and delicious.

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this Leek Mashed Potato recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Potatoes – Use yellow flesh potatoes for this recipe. I’m using baby potatoes for this recipe. The skin on baby potatoes is quite thin, so feel free to leave it on. If you really must peel the potatoes, I would suggest not using baby potatoes, because peeling them would be quite an unpleasant task.
• Garlic – Use fresh garlic cloves.
• Salt and Ground Black Pepper
• Butter – You can use salted or unsalted butter, but be careful to not over salt your mashed potatoes if you are using salted butter. Extra butter for garnish is always a nice touch too, but it is optional.
• Leek – They are alliums which means they’re related to garlic, chives, shallots, and onions and they have a sweet, oniony flavour.
• Sour Cream – This not only adds a sour tart note but also helps to keep the mashed potatoes light and creamy.
• Whole Milk
• Parsley – Freshly chopped for garnish.

LET’S TALK LEEKS

I love cooking with leeks.  I think there are two reasons why I love cooking with leeks so much.  Now, before you judge me or think I’m crazy, give me a minute to explain why.  First, leeks are inexpensive and super flavourful!  They have a mild, onion-like taste.  In their raw state, leeks are crunchy and firm, but when they are cooked, they break down and release all of that oniony flavour.

The second reason I like to cook with leeks is where your judging me might come into play.  Okay, here goes: they are just so satisfying to chop.  Does that make me weird?  Do you know what I’m talking about though?  When you trim off the top, dark green, tough portion and slice the leek lengthwise to wash out the dirt which might have become trapped in the many layers, those circular layers, and those different shades of greens, really appeal to me.

I find the washing part of a leek very therapeutic.  (I’m going to get hate mail, I just know it!)  Next, the slicing action is like a dance – really it is!  I’ve been practicing my knife skills for years.  Every chance I get, I like to practice and hone my fast chopping method.  I call it my method because I’m pretty sure it’s not a chef-approved method, but it works for me!  So, what I’m trying to say is, when you chop across the leek and all of those shades of green bounce on your cutting board, it’s therapeutic.  I promise!

HOW TO CLEAN LEAKS

Begin by chopping off the stringy roots at the bottom and the dark green portion at the top. The dark green part of the stalk can be rather tough and chewy to eat. Remove those and add them to your compost pile or save them if you ever make homemade stock. If you do plan to use them, simply store them in an airtight bag in the freezer until you’re ready to make some.

Next, cut the leek in half lengthwise. Lay each half cut-side-down on your cutting board, and cut them into thin half-moons. Leeks are dirty inside and that’s completely normal. Leeks are often filled with dirt and sand, so cleaning them is an important part of the cutting process.

Once you’ve cut all the leeks into thin slices, add them to a colander. Rinse them under cool running water, tossing them to remove any dirt or debris. When the chopped leeks are clean, use a paper towel or kitchen towel to blot them dry before you start to cook.

HOW TO MAKE LEEK MASHED POTATOES

PREPPING THE POTATOES

Everyone who likes to cook, or has ever prepared a holiday meal, knows how to make mashed potatoes. But, just in case you are new to cooking or trying a different potato recipe, I’ll walk you through the process so that you have the best mashed potatoes ever!

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.

COOKING THE LEEKS

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.

HOW TO KEEP MASHED POTATOES WARM

Want to keep mashed potatoes warm without risking them becoming gluey? Leave them in the pot and cover them with a lid. Keep the potatoes on a burner on the lowest heat setting possible. Stir regularly to avoid burning the potatoes or drying them out. If condensation forms on the lid, do not tilt the lid allowing the moisture to fall back into the potatoes. Carefully hold the lid in a level position and tilt it over your sink to drain off the water. Pat the lid dry and place it back onto the pot.