Mashed Potatoes with Leeks

  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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.
  3. Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Add the remaining 1½ sticks butter, reserving 1 tablespoon for topping, and mash with a potato masher until smooth and the butter has melted. Gradually mash in ½ cup milk and ½ teaspoon salt until creamy, adding up to ¼ cup more milk as needed. Season with salt and pepper and stir in the cooked leeks.
  4. Transfer the potatoes to a bowl; top with the remaining butter before serving.

Cook’s Note

For plain mashed potatoes, follow the recipe for Mashed Potatoes with Leeks, but skip Step 2.

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