Leek Mashed Potatoes are super easy to make. Butter, milk, nutmeg and chives add an extra touch of goodness to this puree.
This fluffy leek mashed potato is the perfect dish for the upcoming holidays. A really simple and delicious puree, to try now!
For me, mashed potatoes have always been a symbol of the "holiday lunch" in the family, my mother always prepared it as an accompaniment to a meat dish. Besides, who doesn't like a good homemade puree? Today I want to offer you this version a little different from the usual but just as good.
It is so comforting!
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What makes this recipe great
- This potato recipe is so easy
- It's perfect alongside almost anything
- Only a few ingredients are needed to prepare a tasty potato puree with leek
Ingredients
- Potatoes: choose high starch content potatoes
- Leek:
- Milk: I use whole milk in this recipe, it gives more creaminess.
- Butter: I prefer unsalted butter
- Sage, Chives: those give much more flavors
- Nutmeg: adds great flavor
- Walnuts: finely chopped to garnish
Instructions
Wash the potatoes and cook them in salted water.
Meanwhile, clean the leek by removing the green part. Wash it and slice it.
In a non-stick pan, cook the leek with a little oil until soft, adding a little water as needed. Puree with a mixer.
Heat the milk with a part of butter and nutmeg.
Once the potatoes are cooked, peel them and press them with the potato ricer. Add the leek puree, and some butter and mix everything together adding the milk a little at a time until you get a creamy consistency. Season with salt.
In a small saucepan, brown the remaining butter with the fresh sage.
Wash and cut the chives into small pieces.
Add the browned butter, the chives and complete with a little walnut kernels.
What to serve with it?
There are so many ways to pair this delicious side dish.
You can enjoy it with a simple bowl of pasta like my Mushrooms Pasta with Potato and Sage or a comforting Baked Risotto with Mushrooms and Cheese.
We love Salmon with Mediterranean Flavors and Chicken Breast Saffron with Speck or Pork braised in Milk
Substitutions & Variations
- Milk - whole milk can be replaced with any milk fat
- Butter - I prefer unsalted butter, but salted butter works as well.
Storage
Leftovers should be stored in an airtight container in the fridge for up to two days. Before serving, reheat in the microwave or on the stovetop adding a little warm milk.
Expert tips
- Cooking the potatoes with the peel allows you not to lose nutrients and, moreover, the potatoes do not run out of water.
- Do not boil potatoes over high heat. Once it reaches a boil, lower the heat and let it simmer slowly. This will prevent them from breaking.
- Peel and mash the potatoes right away with a potato ricer.
- Use a potato ricer for the creamiest potatoes not a blender.
- Heat the milk before pouring it into the mashed potatoes.
- By mixing the puree with a whisk instead of a spoon, you can achieve a soft puree.
- You can heat the puree in the microwave or in the pan by adding a little hot milk.
Frequently asked question
The best potatoes to use for mashed potatoes are those with high starch content (Idaho, Russet, and Yukon)
They can cause a gluey texture rather than fluffy.
In this recipe you really can't skip it, it helps in softness and flavor.
If you need to make it vegan, just use a vegan milk and butter substitute instead
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Recipe
Leek Mashed Potato
Equipment
- Potato ricer
- Whisk
Ingredients
- 500 gr. potatoes
- 1 leek
- 80 gr. butter
- 250 ml milk
- sage
- chives
- nutmeg
- extra virgin olive oil
- salt
to garnish
- Walnuts
Instructions
- Wash the potatoes and cook them in salted water.
- Meanwhile, clean the leek by removing the green part. Wash it and slice it.
- In a non-stick pan, cook the leek with a little oil until soft, adding a little water as needed. Puree with a mixer.
- Heat the milk with nutmeg.
- Once the potatoes are cooked, peel them and press them with the potato ricer. Add the leek puree, 50 gr. of butter and mix everything adding the milk a little at a time until you get a creamy consistency. Season with salt.
- In a small saucepan, brown the remaining butter with the fresh sage.
- Wash and cut the chives into small pieces.
- Add the browned butter, the chives and complete with a few walnut kernels.
- Serve hot
Notes
- Cooking the potatoes with the peel allows you not to lose nutrients and, moreover, the potatoes do not run out of water.
- Do not boil potatoes over high heat. Once it reaches a boil, lower the heat and let it simmer slowly. This will prevent them from breaking.
- Peel and mash the potatoes right away with a potato ricer.
- Use a potato ricer for the creamiest potatoes not a blender.
- Heat the milk before pouring it into the mashed potatoes.
- By mixing the puree with a whisk instead of a spoon, you can achieve a soft puree.
- You can heat the puree in the microwave or in the pan by adding a little hot milk.
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