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