Leek and Potato Mash are a delicious twist to plain mashed potatoes. These leek mashed potatoes are rich and creamy, and, one of my favorite things, can to be made ahead of time.
The ingredient that helps give this recipe its versatility and texture is cream cheese. The potatoes will have a creamy texture without tasting like cheese, so that potato and leek flavor shines though.
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In this version I’ve added leeks, but you can experiment by adding roasted garlic, herbs, or topping your spuds with sour cream, shredded cheese, green onion and crumbled bacon.
Leek and Potato Pancakes
A favorite way to use leftover mashed potatoes in our house is to make crispy potato pancakes! Just whisk an egg, and add to 2 cups of the mashed potato recipe with 1/2 teaspoon of garlic powder and 1/2 cup of your favorite cheese. Dredge in flour and fry in 3 tablespoons of oil until crispy on each side. Serve with diced chives and soup cream.
Easy Leftover Mashed Potato and Leek Soup
Blend with chicken stock with leftover leek and potato mash and a few other ingredients for a perfect potato and leek soup.
Cauliflower and Potato Mash
To slim down the recipe, replace up to 1/2 of the potato with equal sized chunks of cauliflower, cooking them in the same pot with the potatoes. They need to boil for the same amount of time, so making the swap is easy. You’ll be surprised by the lighter texture of Cauliflower Mashed Potatoes without changing the flavor of the recipe significantly.
Leek and Potato Mash works well with any dish that you would serve with regular mashed potatoes! Try them with this delicious recipe for Stuffed Chicken Breast or with our Georgian Chicken Cooked in Milk and Garlic (Shkmeruli).
Visit our International Recipes section for other recipes inspired by our travels around the world, including side dishes like these:
Leek and Potato Mash
Leek and Potato Mash. Rich and creamy potatoes that are full of flavor. These Leek Mashed Potatoes are also a great recipes for using leftovers, such as fried potato pancakes or leek and potato soup.
- 5 pounds Russet Potatoes (12 medium)
- 1 teaspoon (5.9 g) Salt for boiling potatoes
- 1/2 cup (113 g) Butter
- 8 Oz (225 g) Cream Cheese, Softened
- 1/2 cup (123 g) Sour Cream
- 1 large leek, diced (use only the white part of the stalk, thoroughly washed)
- 1/2 cup (118 ml) Milk to be used in reserve
- Salt and Pepper to taste
- Wash and peel the potatoes and cut into 1/2 inch (1.3 cm) cubes. Add the potatoes to a pot of salted water, making sure they are fully covered with about 2 inches (5 cm) of additional water over the top.
- Bring the pot to a boil and then reduce the heat to a simmer. Continue to boil for about 15 minutes until the potatoes are fork tender.
- Place the potatoes in a strainer and rinse. Allow them to drain thoroughly.
- In the mean time add the leeks to a sauté pan with 2 tablespoons (28 g) of the butter with a pinch of salt. Sauté over medium heat until the leeks begin to brown (about 5 - 8 minutes).
- Place the potatoes in a bowl with the rest of the butter and begin to mash. Add in the cheese and sour cream in small amounts and continue to mash until they reach your desired consistency. If you want a creamier mash you can add a splash of milk at the end if they remain slightly dry. Add salt and pepper to taste.
Amount Per Serving Calories 198Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 15mgSodium 130mgCarbohydrates 31gFiber 3gSugar 2gProtein 7g
Nutritional values are estimates only