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Garlic and Leek Mashed Potatoes

Garlic and Leek Mashed Potatoes

These creamy mashed potatoes use real fresh garlic, sauteed leeks in butter and sour cream for a rich side dish. The use of yellow potatoes, with their thin skin, means you don't need to peel them, saving time. But if you want creamier mashed spuds, feel free to peel the potatoes and use a little more cream in the recipe!
Course Side Dish
Cuisine American
Keyword garlic, leeks, mashed potatoes, side dish, thanksgiving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 300 kcal
Author Irvin

Ingredients

  • 3 pounds yellow flesh potatoes like Yukon Gold
  • 8 medium cloves garlic peeled
  • 4 teaspoon kosher salt divided
  • 1/2 cup unsalted butter 115 g or 1 stick
  • 1 large leek or 2 small leeks
  • 1/2 cup sour cream
  • 3/4 cup heavy cream additional cream if you like your potatoes more loose
  • 1 teaspoon fresh ground pepper
  • Additional salt and pepper to taste
  • 3 tablespoons melted butter
  • Parsley chopped for garnish

Instructions

  1. Clean and chop your potatoes into 1-inch chunks. If you like your mashed potatoes skinless, you can peel your potatoes beforehand but I find yellow flesh potatoes have a pretty thin skin, so I don’t bother to do that. Place the potatoes and the garlic cloves in a large stockpot and fill with water, so it covers the potatoes by 1-inch. Add 3 teaspoons of salt to the water and bring to a boil. Once boiling, lower heat to let the water simmer, and cook potatoes for 10 to 15 minutes, or until a fork pierces the potatoes easily.

    Chop the potatoes and peel the garlic cloves. Add them to a pot and fill with water. add a tablespoon of kosher salt into the water.
  2. While the potatoes cook, clean the leek by slicing it lengthwise and fanning them out under running water to remove the dirt and sand. Chop the white part and 1-inch of the green part of the leek. Add them to a pan with the butter and turn the heat to medium high. Cook the leeks until they soften and start to a look a little translucent, about 3 to 5 minutes. Remove from heat.

    saute the leeks in butter until soft.
  3. Once the potatoes are done, drain them in a colander, then place them back into the hot pan they cooked in.

    drain the potatoes and then put them back in the hot pot.
  4. Add the leeks (with all the melted butter), sour cream, heavy cream along with the remaining 1 teaspoon salt and pepper. Mash the potatoes with a potato masher and add more cream, salt and pepper to your own taste. 
    add the leeks and butter to the potatoes and garlic. Add the remaining ingredients and mash.
  5. Scoop into a large serving bowl, drizzle with the melted butter and garnish with chopped parsley.