Leek Mashed Potatoes
To make Leek Mashed Potatoes you only need three ingredients and one pot. It is buttery but light and bright.
Ingredients
- 4 medium potatoes peeled and cubed
- 4 leeks sliced
- 40 g butter or to taste
- salt to taste
- black pepper to taste
Optional, for garnish:
- 1 green onion thinly sliced
Instructions
- For the potatoes: Add potatoes to cold, salted water and cook for 10 - 12 minutes or until halfway cooked.
- For the leeks: Add them to potatoes and cook additional 8 - 10 minutes or until both vegetables are fork tender and cooked through.
- Add butter: Drain leeks and potatoes and return to the same pot. Add butter and carefully mash with potato masher or a fork. Season with salt and black pepper. Garnish with green onion and serve.
Notes
How to clean leeks: Start by cutting off the root end and dark green leaves. Slice into thin rings and place into a bowl of cold water. Gently separate the layers of the leeks with your fingers to ensure all the dirt is removed. Place the slices in a colander and rinse under cold water.
Serving options: Serve it as a side dish with chicken or other poultry. It also goes really well with roasted beef or pork.
Meal prep: You can make Leek Mashed Potatoes in advance, It will hold well in the fridge up to three days. You can reheat it in the microwave or on the stove top. When re-heating on the stove top add a couple of spoons of water to prevent from sticking and burning.
What drink to serve with Leek Mashed Potatoes: the best wines to pair with leek dish are dry white wines such as Chenin Blanc and unoaked or subtle oaked Chardonnay.
Vegan option: Replace butter in this recipe with vegan butter.