Mashed Potatoes With Leeks

Total Time:
50 min
20 min
30 min

6 to 8 servings

  • 2 1/2 pounds Yukon Gold potatoes (5 to 6 medium), peeled and chopped
  • Kosher salt
  • 2 sticks salted butter, cut into pieces, at room temperature
  • 2 leeks (white and light green parts), thinly sliced and rinsed
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • Freshly ground pepper
  • 1/2 to 3/4 cup milk, warmed
  • 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 1 1/2 sticks butter, reserving 1 tablespoon for topping, and mash with a potato masher until smooth and the butter has melted. Gradually mash in 1/2 cup milk and 1/2 teaspoon salt until creamy, adding up to 1/4 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.

  • Photograph by Ryan Dausch

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