Leeky Mashed Potatoes Food

GARLICKY MASHED POTATOES WITH LEEKS

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

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 MASHED POTATOES

Steps:

• Peel the potatoes and cut them into 1-inch pieces. Put them into a large pot of cold water. Add a big pinch of salt and put the pot over high heat. When it comes to a boil, cook until the potatoes are just cooked through, about 20 minutes.
• While the potatoes are cooking, slice the leeks into small pieces and thoroughly wash to remove any dirt. Put a medium skillet over medium-low heat and add 2 tablespoons butter. When the butter is melted, add the leeks and season with salt and pepper. Cook the leeks until they are very soft, being careful not to let them color or burn, about 20 minutes.
• Drain the potatoes in a colander. Then put the potatoes back into the pot and let the potatoes dry out a bit while you finish the leeks.
• In a small pot over low heat, add the milk, the remaining 4 tablespoons butter, garlic and thyme and warm it up. Strain the garlic and thyme from the warm milk and stir the milk into the potatoes using a wooden spoon. Mash with a potato masher, breaking up the big lumps. Stir in the melted leeks, taste and season with salt and pepper. Reserve 2 cups for another use if desired, such as the Round 2 Recipe Thanksgiving Pie. Cover the rest and keep warm until ready to serve.

LEEK AND GARLIC MASHED POTATOES

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.

MASHED POTATOES AND LEEKS WITH THYME

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 LEEKS AND SOUR CREAM

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.

LEEKY MASHED POTATOES

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).

MASHED POTATOES WITH KALE AND LEEKS

Steps:

• cube and boil potatoes (with skins) in lightly salted water.
• strain, reserve 1 cup water.
• sautee garlic and leek in 2 Tbs oil until translucent.
• add kale, sautee until wilted.
• mash potatoes with reserved water, 2 remaining Tbs of oil.
• fold in sauteed veggies.
• add salt and pepper to taste.

LEEK, MUSHROOM & THYME MASHED POTATOES

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.

CRISPY AND CREAMY GARLIC AND LEEK MASHED POTATOES #5FIX

Steps:

• Finely chop one small leek or half of one large one.
• Finely chop 2 garlic cloves.
• In a small pan saute garlic and leeks with 1 tablespoon of Extra Virgin Olive Oil.
• When Leeks are tender and garlic is light golden brown remove pan from heat.
• Stir Garlic and Leek mixture into Mashed Potatoes along with 1/4 cup of sour cream.
• Place mixture in a baking dish sprinkle with Panko and bake at 400 for 15 minutes.

LEEK, POTATO & BACON BAKE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
• Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.

BEST EVER CREAMY MASHED POTATOES

Steps:

• Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
• Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
• Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.

WILLIAMS SONOMA GOLDEN MASHED POTATOES WITH LEEKS AND SOUR CREAM

Steps:

• Directions:.
• Cut the potatoes into large, uniform chunks. Put the potatoes in a large saucepan and add water to cover and a generous pinch of salt. Bring to a boil over medium heat, cover partially and cook the potatoes, stirring once or twice, until they are very tender, about 40 minutes. Drain.
• Meanwhile, in a fry pan over medium heat, melt the butter. Add the leeks, cover and cook, stirring once or twice, until tender and lightly browned, 12 to 15 minutes. Set aside and keep warm.
• Return the potatoes to the saucepan and place the pan over low heat. Transfer the potatoes in batches to a ricer and pass through into the saucepan. Alternatively, using a potato masher, mash the potatoes thoroughly. Stir in the leeks and their buttery juices. Add the sour cream and stir well. Add the hot milk, the 1/2 teaspoons salt and the 1 teaspoons pepper and stir vigorously until light and uffy.
• Remove the pan from the heat. Taste and adjust the seasonings with salt and pepper. Serve hot.
• Serves 8 to 10.

SKINNY MASHED POTATOES

Steps:

• Boil potatoes until tender and drain well.
• Combine potatoes and broth in a bowl and mash to desired consistency.
• Season with salt and pepper if desired.
• Tip: For a 'buttery' look without the butter, add a few granules of chicken bouillon- Thanks SusieQusie! You could also add some butter flavored granules like Butter Buds or Molly McButter).