Mashed Potatoes And Leeks With Thyme Food

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.

CHICKEN LEEK STEW WITH MASHED POTATOES

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the cleaned, chopped leeks and the diced carrots. Cook, stirring occasionally, until beginning to brown. Add the diced chicken and stir to combine. Brown the chicken on all sides.
• Season the chicken and vegetable mixture with salt and pepper, sparingly. You can add more later, but you can never subtract these spices. Then add the dried thyme, smoked paprika and garlic powder. Stir well. Add 2 cups of chicken stock and stir well. Add the peas.
• Cover and cook on medium heat for 15 minutes. Reduce heat to low. Whisk together the remaining stock and the cornstarch. Drizzle in and stir to combine. Cover and simmer for an additional 10-15 minutes, until thickened. Taste and season additionally as desired.
• While the chicken and vegetable mixture is cooking, boil the potatoes to tender. Drain well. Stir in the butter, chopped into pieces, and melt. Mash the potatoes with a potato masher. Add milk, a little at a time, to desired consistency. Season well with salt and pepper. A touch of garlic powder is a nice addition too.
• To serve: Portion the mashed potatoes into four soup bowls (wide bottom bowls). I like to place the potatoes on one side of the bowl. Divide the chicken leek stew into the four bowls as well. Enjoy immediately.

SOUR CREAM AND LEEK MASHED POTATOES

Steps:

• Put the potatoes in a large saucepan and cover with cold water by at least 1 inch. Bring to a boil over high heat, add a generous 1/2 tsp. salt, and lower the heat to a steady simmer. Cover the pot partially and cook until the potatoes are just tender when pierced with a fork, 10 to 12 minutes.
• Meanwhile, melt the butter in a 10-inch skillet over medium heat. Add the leeks and sauté, stirring often, until tender but not browned, about 6 minutes.
• Drain the potatoes and return to the pan. Steam-dry over low heat, shaking the pan until the potatoes leave a light film on the bottom, about 3 minutes.
• Mash the potatoes with a potato masher. Stir in the leeks, sour cream, and milk, adding more milk as needed to reach your desired consistency. Season to taste with salt and pepper. Serve.

PARSNIP, POTATO AND LEEK GRATIN

Steps:

• Preheat the oven to 200 degrees C and grease a baking dish of approx 23cm x 30c in size
• Fry the leeks and garlic with a good glug of olive oil over a medium heat for about 5 minutes
• Layer half the parsnips, potatoes and all the leeks in the baking dish and sprinkle with half of the cheese, reserving the bigger slices of parsnips and potatoes for the final layer
• Press down firmly and place a last layer of parsnip and potato slices in overlapping rows and press down again
• Using the same pot you used for the leeks, heat the cream and whisk in the flour, salt, nutmeg and black pepper
• When the cream just comes to a simmer, pour over the layered vegetable, slanting the baking dish to all side to get the cream in all over the slices
• Sprinkle the remaining cheese over the top, dot with a few leaves of thyme
• Cover securely with foil and bake for 60 minutes
• Remove the foil and pierce with a fork. The parsnips should be al dente (If not place back in the oven (covered) for another 15 minutes until al dente)
• Remove the foil (don't worry if the sauce looks watery and thin) and bake uncovered for 15 minutes until golden and bubbly
• Let the gratin sit for 15 minutes to set and thicken before serving

MASHED POTATOES WITH BEANS AND LEEK

Steps:

• Rinse and peel the potatoes, cut into pieces and cook for about 25 minutes in lightly salted water.
• Peel and chop the garlic.
• Drain the beans in a colander, rinse with cold water and drain again.
• Heat some olive oil and sauté the garlic and beans. Add the thyme and vinegar and heat slowly over low heat. Season with salt and pepper.
• Trim and rinse the leeks and cut into thin rings. Heat some more olive oil and sauté the leeks briefly.
• Drain the potatoes and mash with a potato masher. Mix in the sour cream and season with salt and pepper. Stir in 2/3 of the leeks and about half of the beans.
• Spoon the mashed potatoes onto plates and shower the remaining beans and leeks over the top. Serve garnished with thyme.

VEGAN MUSHROOM BOURGUIGNON

Steps:

• Slice or chop the leek into rounds or small pieces and rinse in a bowl of cold water. Drain well.
• Preheat a heavy pot over medium heat and sauté the leeks in a drizzle of olive oil with a pinch of sea salt until wilted.
• Add the chopped carrots and continue cooking until they begin to soften a bit and the leeks start to get some caramelization.
• Stir in the flour then add the red wine and bring to a simmer while mixing well. Add the tomato paste and cook for a few minutes until the wine starts reducing then add the vegetable stock, bay leaf and thyme sprigs. Cook for a good 15 minutes until the carrots have softened to your liking.
• Meanwhile rinse and cut the mushrooms into quarters or larger pieces to your liking.
• Preheat the largest skillet you own over medium heat and add a drizzle of olive oil or vegan butter, the mushrooms and a pinch of sea salt. Work in batches if needed so as not to overcrowd the pan.
• Turn up the heat as needed and allow the mushrooms to cook down until all the water has evaporated. At this point add another drizzle of olive oil or vegan butter and toss to coat well. Continue cooking until the mushrooms start to brown a bit.
• Push some of the mushrooms to the side, drizzle a little olive oil in the center and add the minced garlic. As soon as you start to smell it use a spoon and toss to coat well with the rest of the mushrooms for about 30 seconds or so. Taste and season with more sea salt at this point if desired.
• Transfer the garlic mushrooms to the pot with the red wine gravy and combine.
• Adjust seasonings and serve over fluffy mashed potatoes garnished with fresh parsley and some red chili flakes for heat.

SAUTéED LEEK MASHED POTATOES

Steps:

• Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
• Meanwhile, melt butter in a large skillet over medium heat. Add leeks and cook, stirring, until soft and beginning to brown, 4 to 8 minutes.
• Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
• Stir the leeks, buttermilk and pepper into the mashed potatoes.

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.

POTATO-LEEK SOUP

Steps:

• Rinse leeks well and pat dry. Halve lengthwise and chop. In a large saucepan, melt butter over medium high. Add 1 cup chopped leeks and cook, stirring, until softened, 3 minutes.
• Add broth, 1/2 cup water, and thyme and bring to a boil. Reduce to a simmer and whisk in mashed potatoes. Simmer until warmed through; season with coarse salt and ground pepper.

LEEK, POTATO, AND BACON CASSEROLE

Steps:

• Preheat the oven 325 degrees F.
• Butter an 8-by-8-inch square glass casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks.
• Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.
• Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks.
• In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside.
• Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Unmold or serve from baking dish.

GARLIC-THYME MASHED POTATOES

Steps:

• Place potatoes in a large pot with 2 tablespoons salt and garlic. Add water to cover by 1 inch and bring to a boil. Then reduce heat to medium and simmer until potatoes are tender and can be pierced easily with a fork, 12 to 15 minutes.
• Drain potatoes and garlic in a colander. Return to pot and cook over medium, stirring frequently, until pale, dry, and a film begins to form on bottom of pot, 2 to 3 minutes. Working in batches, press through a ricer into a large bowl, or mash directly in pot with a potato masher. Cover to keep warm.
• In a small saucepan, combine milk, butter, and thyme. Cook over medium until butter melts and milk is steaming. Discard thyme, then stir milk mixture into potatoes. Season with salt and pepper, top with a pat of butter and more pepper, and serve.

LEEK, BACON, GARLIC AND THYME SMASHED POTATO CAKES

Steps:

• To Make the Smashed Potatoes
• Melt 3 tablespoons butter in heavy small skillet add leeks and saute over medium heat until limp but not browned. (Set aside a couple of spoonfuls of leeks for garnish if desired).
• Add garlic and sauté 1-2 minutes; do not brown. Take off heat and mix in bacon and thyme; cook for one minute; take off heat and set aside.
• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot and mash roughly; these are not meant to be the consistency of regular mashed potatoes. I actually use a metal mallet meant for tenderizing meat to literally smash them.
• Add leek, garlic and bacon mixture, half and half and remaining 3 tablespoons butter and sour cream and mash together. Season with salt and pepper.
• Making the Potato Cakes
• Mix the Panko crumbs and Parmesan and spread on a plate.
• Add the eggs to the smashed potatoes and mix thoroughly. Season with salt and pepper.
• Refrigerate for 30 minutes (not an absolute but if you have the time, do it)
• Melt equal amount of butter and olive oil in the bottom of a skillet; measure out 1/2 cup of smashed potatoes for each cake and lightly smash in a disk.
• Fry over medium heat until warmed throughout and crispy on the outside.
• Garnish with a spoonful of leeks if desired and serve warm.

COD AND MASHED POTATOES

Steps:

• To prepare the potatoes, place them in a large heavy pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook, uncovered, until tender, about 30 minutes. Remove with a slotted spoon, peel potatoes and mash in a bowl with butter, milk, salt, pepper and chives. Cover with foil and keep warm in a low oven.
• Prepare the sauce. In a saucepan warm the olive oil over medium-low heat. Add onion and saute until onion caramelizes, turning light golden, about 15 minutes. Add garlic and tomatoes and saute until liquid evaporates, about 5 minutes. Add wine and cook until sauce reduces by half. Add chicken broth and bouquet garni, then simmer on low heat uncovered for 20 minutes, or until sauce is thick. Cover and remove from heat.
• If desired, cut leeks in half lengthwise, then halve again into quarters. Wash with cold water and dry completely. Heat peanut oil in a large heavy pot or straight-sided saucepan until the oil registers 275 on a deep-fry thermometer (the oil should not be so hot that it is close to smoking). Fry leeks a few at a time, until golden brown, about 5 minutes a batch. Remove with slotted spoon to drain on paper towels or paper bags.
• To cook fish, heat the olive oil and butter in a saucepan, preferably nonstick, over medium. Season fish with salt and pepper and fry 3 minutes a side, turning once. Remove from heat.
• Reheat sauce over medium heat until hot. Remove bouquet garni. To serve, mound mashed potatoes on platter, top with fish fillets, sauce and leeks.

GARLIC AND LEEK MASHED POTATOES

Steps:

• 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.
• 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.
• Once the potatoes are done, drain them in a colander, then place them back into the hot pan they cooked in.
• 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.
• Scoop into a large serving bowl, drizzle with the melted butter and garnish with chopped parsley.

SOUR CREAM MASHED POTATOES

Steps:

• Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until very tender, 20 to 25 minutes. Drain the potatoes and return them to the pot.
• Add the butter, sour cream, ¾ cup of the milk, 1 teaspoon salt, and ½ teaspoon pepper to the potatoes and mash until smooth (adding more milk if necessary). Serve topped with additional butter and pepper. You can cook this dish up to a day ahead and reheat in the microwave.

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.

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.

SPRING MASHED POTATOES WITH BEEF MEDALLIONS AND SHALLOT-THYME SAUCE

Steps:

• Heat 2 Tbsp olive oil in a large sauté pan over medium heat. Add the beef in a single layer, cooking on each side until seared golden brown. You may need to work in batches to not overcrowd the pan, cooking each batch about 2 minutes per side.
• Remove from the pan and season with salt and pepper. Cover and keep warm. Reserve pan and drippings to make the sauce (below).
• In another small skillet, preheat the remaining 1 Tbsp of olive oil to medium-high heat. Add the leeks and garlic and cook for 1 minute. Stir in the cabbage and continue to cook just until slightly soft. Gently combine into the potatoes.
• In the same pan used for the steaks, heat 1 Tbsp of olive oil over medium-high heat. Add shallots and sauté for about 4 minutes.
• Reduce heat, whisk in the flour and stir for 20 seconds. Gradually pour in the broth, whisking as you add a bit at a time until the sauce thickens slightly.
• Stir in the mustard and the thyme. Remove from the heat and stir in 1 Tbsp butter. Adjust seasonings if needed.
• Plate potatoes next to two steak medallions and drizzle steaks with sauce.

POTATO PARSNIP AND LEEK SOUP

Steps:

• Prepare the vegetables: Cut the potatoes into cubes. Cut the dark green part off of the leeks and discard it. (You can also save it for making a vegetable broth.) Slice the white and light green part of the leek in half and rinse well to remove any dirt. Then slice the leek into ¼ inch slices.
• In a large pot or Dutch oven, cook the bacon over medium heat until it is crisp. Then, remove the bacon and set it aside for later. Drain the bacon drippings, leaving less than half in the pot. (about 1 tbsp drippings)
• Add the leeks and butter. Saute for 5 to 8 minutes, or until the leeks are slightly softened, but do not let leek brown. Add the garlic, salt, pepper. Cook for 2 minutes, stirring frequently.
• Mix in the potatoes, parsnip, broth, thyme, Italian seasoning, and water. Bring the soup to a boil. Then, reduce the heat to a simmer and cook covered for 25 to 30 minutes, or until the potatoes and parsnip and very tender. Remove the bay leaf.
• Use an immersion blender to blend the soup to your desired consistency. Or, transfer the soup in batches to a high-powered heat-proof blender and blend until smooth. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
• Taste the soup and adjust the flavor as necessary; adding more salt to enhance the flavor.
• Serve and garnish with chopped bacon, parmesan cheese, and chopped parsley (optional). Enjoy!