Garlicky Mashed Potatoes with Leeks

Sauteed leeks are the perfect companion to garlic mashed potatoes.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 35 min
  • Yield: 6
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Ingredients

Roasted Garlic Mixture:

2 to 4 heads garlic, depending on size

2 tablespoons olive oil

Wilted Leeks:

2 tablespoons butter

1 bunch leeks, rinsed thoroughly under running water and sliced

Mashed Potatoes:

2 pounds Idaho or Yukon gold potatoes, unpeeled

Kosher salt and freshly ground black pepper

1 cup whole milk

1 stick (8 tablespoons) unsalted butter

Directions

  1. Preheat the oven to 350 degrees F.
  2. 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.

For the wilted leeks: 

  1. 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.

For the mashed potatoes: 

  1. 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.
  2. 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.