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.
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 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 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 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.
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.
MASHED POTATOES AND LEEKS WITH THYME
This is a great recipe for mashed potatoes made the night before. The leeks and thyme make them a bit more interesting than the usual mashed potatoes.
Provided by Jules127
Categories Potato
Time 50m
Yield 8 serving(s)
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.
Nutrition Facts : Calories 319.3, Fat 15.6, SaturatedFat 9.7, Cholesterol 47.5, Sodium 45.4, Carbohydrate 41.1, Fiber 5, Sugar 4, Protein 5.8
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.
MASHED POTATOES WITH LEEKS AND SOUR CREAM
Categories Potato Side Sauté Wheat/Gluten-Free Leek Sour Cream Bon Appétit
Yield Serves 6
Number Of Ingredients 5
Steps:
- Melt butter in heavy large saucepan over medium heat. Add leeks; sauté until just beginning to color, about 15 minutes. Add potatoes and water. Season with salt. Increase heat to high; bring to boil. Cover; boil until potatoes are tender, about 20 minutes. Uncover; boil until almost all liquid evaporates, about 5 minutes.
- Mash potatoes coarsely; mix in sour cream. Season with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to large bowl.
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 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 SAUTEED LEEKS
Categories Potato Side Vegetarian Quick & Easy Leek Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 5
Steps:
- Cook potato pieces in large pot of boiling water until tender.
- Meanwhile, melt 2 tablespoons butter in heavy medium skillet over medium-low heat. Add leeks and cook until tender and beginning to color, stirring frequently, about 10 minutes.
- Drain potatoes and return to pot. Mash. Mix in milk. Stir in leek mixture. Season with salt and pepper and serve.
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