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
SOUR CREAM AND LEEK MASHED POTATOES
Potatoes and leeks are a classic flavor pairing, and here, they come together in luscious, creamy mashed potatoes. Serve with roast chicken, meatloaf, or as a bed for seared or roasted fish. This recipe doubles or triples easily, but add the milk in increments, as you may not need it all.
Provided by Laraine Perri
Categories Side dishes
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 4, Calories 280 kcal, Fat 110 kcal, SaturatedFat 7 g, TransFat 12 g, Carbohydrate 41 g, Fiber 4 g, Protein 5 g, Cholesterol 30 mg, Sodium 260 mg, UnsaturatedFat 3.5 g
MASHED POTATOES WITH BEANS AND LEEK
The Mashed Potatoes with Beans and Leek recipe out of our category Legume! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 478 kcal, Fat 20.41 g, SaturatedFat 6.26 g, Protein 14.61 g, Carbohydrate 69.33 g, Sugar 0 g, Cholesterol 25 mg
MASHED POTATOES AND LEEKS
This mashed potatoes and leeks recipe is simple, takes no more time than a regular bowl of mash and gives the kids an extra serving of nutrition from the leeks. Yum.
Provided by Stephanie
Categories Sides
Number Of Ingredients 4
Steps:
- Put a large pan of water on the cooker top and bring to the boil
- Add the potatoes and boil until very soft, drain and put them back into the pan
- While the potatoes are cooking, add ½ tbsp butter and pan fry the sliced leeks, moving them around the pan to stop them burning. If they start to catch, add a tbsp of two of water and allow the water to simmer until it's gone. Fry the leeks until they're soft. Take off the heat and out to one side
- Add the rest of the butter to the potatoes and season well. Mash the potatoes until super smooth and creamy
- Gently fold the leeks into the potato
- Serve
MASHED POTATOES WITH ROSEMARY AND LEEKS
Make and share this Mashed Potatoes With Rosemary and Leeks recipe from Food.com.
Provided by threeovens
Categories Potato
Time 40m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook potato cubes in boiling water for 15 to 20 minutes until tender. Drain and return to pot and cover.
- Heat oil in a 2 quart saucepan and lightly brown the leeks and garlic. Add fresh rosemary and continue to cook 2 minutes. Add wine or chicken broth. Using and electric mixer, mix in potatoes. Slowly add sour cream and milk. Season with salt and pepper to taste.
- Note: potatoes can be mashed manually, then stirred in by hand, as well as the sour cream and milk.
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!
Provided by Irvin
Categories Side Dish
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
MASHED POTATOES WITH KALE AND LEEKS
i just threw this together last night when some great friends came over for dinner. it was a really tasty addition to the rest of the meal: big, fresh romaine salad, cran carrots (posted separately) sauteed mushrooms, my friend's lentil loaf (posted separately), rye bread, great spanish red wine, candidato-blueberry crumble for dessert (posted separately). and my husband and i just finished up the leftovers which reheated nicely. enjoy!
Provided by hlkljgk
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
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.
SAUTéED LEEK MASHED POTATOES
In this healthy mashed potato recipe, we flavor the mashed potatoes with leeks lightly sautéed in butter and tangy buttermilk. These mashed potatoes are an amazing side to grilled steak or chicken.
Provided by EatingWell Test Kitchen
Categories Gluten-Free Thanksgiving Side Dish Recipes
Time 40m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 39.8 g, Cholesterol 8.9 mg, Fat 3.4 g, Fiber 3.7 g, Protein 4.4 g, SaturatedFat 2 g, Sodium 295.3 mg, Sugar 4.6 g
MASHED POTATOES WITH PANCETTA AND LEEKS
Categories Pork Potato Vegetable Side Sauté Christmas Easter Thanksgiving Dinner Winter Christmas Eve Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 8
Steps:
- Cook potatoes in pot of boiling salted water until tender, about 30 minutes.
- Meanwhile, sauté pancetta in large skillet over medium heat until crisp, 10 minutes. Transfer pancetta to small bowl. Add 1 tablespoon oil to same skillet. Reduce heat to medium-low. Add leeks and thyme; sauté until leeks are tender, about 5 minutes. Add carrot; sauté 4 minutes. Add zucchini; sauté until vegetables are crisp-tender, about 1 minute longer.
- Drain potatoes. Peel and return to same pot. Add remaining 2 tablespoons oil and mash to chunky purée. Stir in pancetta and vegetable mixture. Season with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat 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.
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.
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- Place potatoes in a large pot and fill with cold water, enough to cover the potatoes by 3 inches. Cover and bring to a boil. When it reaches a full rolling boil, uncover it and reduce the heat to medium-high. Boil the potatoes until fork tender, about 25-30 minutes.
- Add the leeks, garlic, fresh thyme, and fresh rosemary. When the butter is fully melted, reduce the heat to low and allow the aromatics and fresh herbs to infuse the butter for the entire duration the potatoes are cooking, uncovered for about 20 minutes. The butter will simmer very softly, and that’s what you want.
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- Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until potatoes are tender. Drain, and keep warm.
- Remove root, tough outer leaves, and tops from leeks, leaving 2 inches of dark leaves. Thinly slice leeks; rinse well, and drain.
- Melt 2 tablespoons butter in a large skillet over medium-high heat; add leeks, and saute 5 minutes. (Do not brown.)
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4.5/5 (8)Estimated Reading Time 1 minCategory SideTotal Time 25 mins
- Add potatoes to a large pot and cover with water. Add salt and bring to a boil for 15 minutes or until potatoes are tender.
- In a frying pan over medium heat, add oil. Cook sausage for five minutes using a spoon to break up and crumble.
- Meanwhile, place milk and butter in a small sauce pot and heat over low heat until butter is melted and milk is steaming.
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From thefoodblog.net
5/5 (7)Total Time 40 minsCategory Side DishCalories 334 per serving
- Put the quartered potatoes in a large pot and fill it with enough cold water to cover the potatoes by one inch. Add 2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork tender, 12-15 minutes
- Drain potatoes in a colander. Immediately return the drained potatoes to the still-warm pot. Put the pot over low heat and shake until the potatoes are dry. Remove from heat.
- While potatoes are cooking, heat 2 tbsp butter in a large skillet over medium-high. Add the garlic, leeks and cabbage. Cook, stirring, until the cabbage is softened; about 5 minutes.
MASHED YUKON AND SWEET POTATOES WITH SAUTEED LEEKS — THE ...
From themom100.com
5/5 (1)Category Side DishCuisine AmericanTotal Time 40 mins
- Place the Yukons and the sweet potatoes in a large pot with a lid, cover by at least 2 inches with cold water and place over high heat. Cover the pot and bring to a boil. Uncover the pot, lower the heat so that the water stays at a simmer, and stir in the teaspoon of salt. Simmer uncovered for about 20 minutes, until the potatoes are very tender.
- While the potatoes are cooking, heat about two tablespoons of butter in a large skillet over medium heat. Add the leeks and cook, stirring frequently, until they are very tender and lightly browned, about 20 minutes. Make sure the heat isn't too high – you want them to slow cook and very lightly brown. Season lightly with salt and pepper.
- Drain the potatoes. Pass them through a ricer or a food mill, and transfer the mashed vegetables back to the pot, or alternately you can mash them in the pot with a potato masher (this method will yield a few lumps, which some people like).
- Add the remaining butter and 1½ cups of the milk to the pot and stir or whisk over high heat until hot, creamy, and smooth. Add the remaining milk as desired to get to the consistency you like. Season with additional salt as needed, and the pepper.
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