GARLICKY MASHED POTATOES WITH LEEKS
Sauteed leeks are the perfect companion to garlic mashed potatoes.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork.
- Heat the butter and 2 tablespoons water in a large skillet set over medium heat. Add the leeks and cook, stirring occasionally, until tender, 10 to 15 minutes.
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the leeks. Mash the potatoes and leeks with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper.
MASHED POTATOES WITH LEEKS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are very tender but not falling apart, about 15 minutes.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the leeks, thyme and rosemary. Cook, stirring, until the leeks soften, 12 to 15 minutes; season with salt and pepper and set aside.
- Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Add the remaining 1½ sticks butter, reserving 1 tablespoon for topping, and mash with a potato masher until smooth and the butter has melted. Gradually mash in ½ cup milk and ½ teaspoon salt until creamy, adding up to ¼ cup more milk as needed. Season with salt and pepper and stir in the cooked leeks.
- Transfer the potatoes to a bowl; top with the remaining butter before serving.
LEEK AND GARLIC MASHED POTATOES
Mashed potatoes become even more mouth watering with the addition of whipping cream garlic and leek.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- In 3-quart saucepan, place potatoes, leek, garlic, salt and broth. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender (do not drain). Mash potato mixture with potato masher or electric mixer on low speed.
- In 1-quart saucepan, heat 1/4 cup whipping cream and the butter over medium heat, stirring occasionally, until butter is melted. Add cream mixture to potato mixture; continue mashing until potatoes are light and fluffy. Add additional heated whipping cream for desired consistency. Stir in chives.
Nutrition Facts : Calories 160, Carbohydrate 29 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 1 g, TransFat 0 g
MASHED POTATOES WITH LEEKS AND SOUR CREAM
Provided by Food Network
Categories side-dish
Time 45m
Yield approximately 12 cups
Number Of Ingredients 7
Steps:
- Peel potatoes and quarter them. Put in a pot of cold water with some salt and bring to a boil. Turn down to a simmer and cook until tender, 15 to 20 minutes.
- Clean and chop leeks. Melt the 2 tablespoons butter in a large saute pan. Add leeks and sweat until they are soft and translucent. Add chicken broth and a little salt and white pepper and simmer for 3 to 4 minutes. Puree all in blender and put aside.
- Mash the potatoes with a masher. Add leeks, sour cream, 1/2 cup butter, and milk. Whip with an electric hand mixer. Do not over beat. Season, to taste, with salt and white pepper. Can be reheated in microwave before serving.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
MASHED POTATOES WITH LEEKS AND GARLIC
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- In a large heavy skillet cook the leeks and 4 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 8 to 10 minutes, or until they are very tender, and keep them warm. In a kettle combine the potatoes, peeled and cut into 1-inch pieces, the garlic, and enough water to cover the potatoes by 1 inch, bring the water to a boil, and simmer the potatoes for 10 to 15 minutes, or until they are tender. Drain the potatoes and garlic in a large colander, return the potatoes to the kettle, reserving the garlic, and cook them over moderate heat, shaking the kettle, for 30 seconds to let any excess liquid evaporate. Peel the reserved garlic, force the garlic and the potatoes through a ricer or the medium disk of a food mill into a bowl, and stir in the remaining 2 tablespoons butter, the leeks, the milk, and the salt and pepper to taste.
LEEK, MUSHROOM & THYME MASHED POTATOES
A delicious way to enjoy mashed potatoes. Easy enough for weekday meals; elegant and tasty enough to serve to dinner guests. Adapted from the Australian Women's Weekly Casserole cookbook.
Provided by bluemoon downunder
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes, cut each into four even pieces.
- Boil, steam or microwave the potatoes until they are tender, drain the potatoes and mash them; add butter, milk and sugar and beat until the butter melts.
- Meanwhile, heat the oil in a large pan, cook the leek, garlic, mushrooms and thyme until the leek is soft.
- Add the wine and cook, stirring, until the wine evaporates.
- Stir the leek mixture into the mashed potatoes; and serve.
Nutrition Facts : Calories 313.6, Fat 12.4, SaturatedFat 6, Cholesterol 23.5, Sodium 99.1, Carbohydrate 45, Fiber 5.7, Sugar 4.6, Protein 6.8
LEEK AND FENNEL MASHED POTATOES
Categories Potato Side Wheat/Gluten-Free Fennel Leek Fall Winter Healthy Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Wash leeks in a bowl of water, then lift into a sieve to drain.
- Cook leeks with 1/4 teaspoon salt in 1 teaspoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until soft and beginning to brown, 6 to 8 minutes, then transfer to a bowl. Reserve skillet.
- Peel and quarter potatoes, then cover with salted cold water by 1 inch in a 4-quart saucepan and simmer until tender, 20 to 25 minutes.
- While potatoes are simmering, cook fennel with remaining 1/4 teaspoon salt in remaining teaspoon butter in skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Add broth and simmer, covered, until tender, 10 to 12 minutes.
- Drain potatoes and force through ricer or food mill back into saucepan. Stir in milk, leeks, fennel, and pepper.
LEEKY MASHED POTATOES
Make and share this Leeky Mashed Potatoes recipe from Food.com.
Provided by Parsley
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put diced potatoes in a large saucepan and cover with water. Bring to a boil and cover and simmer 12 minutes or until tender. Drain; return cooked potatoes to pot.
- While potatoes are cooking: In a skillet over med-high heat, melt 2 tbsp butter and add chopped leeks. Sautée the leeks, stirring often, for about 5 minutes, or until leeks are soft (slightly brown is OK).
- Add the cooked chopped leeks to the pot of drained, cooked potatoes. Add the milk, cubed cream cheese, 3 tbsp butter, salt, pepper, paprika, and parsley.
- Mash everything together w/ potato masher to desired consistency. (I like this a little on the chunkier side).
Nutrition Facts : Calories 272.5, Fat 11.7, SaturatedFat 7.3, Cholesterol 32.9, Sodium 246.8, Carbohydrate 38.5, Fiber 3.5, Sugar 2.4, Protein 4.9
MASHED POTATOES AND LEEKS WITH THYME
Categories Potato Side Bake Thanksgiving Vegetarian Leek Chill Thyme Simmer Gourmet
Yield Serves 8
Number Of Ingredients 6
Steps:
- In an 8-quart kettle combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes.
- While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste.
- Drain potatoes in a colander and return to kettle. Dry potatoes over low heat, shaking kettle,1 minute. Cool potatoes just until they can be handled and peel. While potatoes are still warm, force through a ricer into a large bowl. In a small saucepan heat milk and cream until mixture just comes to a boil. Stir leeks and milk mixture into potatoes and season with salt and pepper. Spread potato mixture in a buttered 4-quart shallow baking dish. Chill potato mixture, covered, 1 day.
- Preheat oven to 350° F.
- Dot potato mixture with remaining 2 tablespoons butter and bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes.
MASHED POTATOES WITH CARROTS AND LEEKS
Categories Potato Vegetable Side Sauté Christmas Thanksgiving Vegetarian Quick & Easy Leek Carrot Winter Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Wash chopped leek well in a bowl of cold water, then lift out and drain well.
- Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.
- While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes.
- Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.
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