It’s time for another mashed potato recipe!!! You may have seen these Garlic & Leek Mashed Potatoes featured a little while ago in my Bangers & Mash with Redcurrent Jus recipe. There were so good that I just had to make them again and share them with you. These are a great accompaniment to many dishes. Enough flavour to make them a more exciting option than standard mash, but not enough that they will overpower or clash with your dish.
I’ve always loved leeks. As you may have realised if you’ve been reading my blog, I’m a big fan of onions in general, and leeks are actually a member of the onion family. One thing that always reminds me of that fact is that they actually make my eyes water when I’m chopping them! I think I have really sensitive eyes – not the best thing when I was a prep chef and expected to slice and dice about 3 big nets of onions in a single shift. Anyway, they are worth the discomfort for the flavour!
This dish is great for reheating after storing in the fridge for a few days. It also freezes well – perfect for some meal prep ahead of time! They go perfectly with meat of any kind – beef, lamb, chicken etc. They are also great for a BBQ – make a big bowl and let people help themselves!
If you are a big mashed potato fan, you might also like my Parmesan & Rocket Mashed Potatoes – yum! Do you have any favourite mashed potato recipes? I’d love to hear them!
Scoop and potato ricer in one – makes life so much easier!
The most effective garlic crusher ever – Joseph Joseph’s Helix press
This Joseph Joseph 3-in-1 peeler eliminates the need for several different vegetable peelers
Garlic & Leek Mashed Potatoes
Course: SidesCuisine: PotatoesDifficulty: Easy1
servings10
minutes20
minutes250
kcalA fantastic side dish – these Leek & Garlic Mashed Potatoes will perfectly complement any meat dish with their subtle onion like flavour and a hint of golden garlic. Mmmmmm…
Ingredients
250g peeled potatoes – cut into 1-2 inch cubes
40g leek (around half a stick), cut into quarters length ways and then sliced into 1 cm pieces
2 cloves garlic, crushed
splash semi skimmed milk
1 tbsp sour cream
Directions
- First bring a pan of water to the boil and add the potatoes. Cook for around 10-15 minutes. They are done when they pierce very easily with a fork.
- Heat a splash of olive oil or cooking spray in a frying pan over a medium heat. Add the leek and garlic and sweat for around 5 minutes – be careful not to let them brown or stick to the pan.
- Once the potatoes are cooked, mash them with a potato masher or a potato ricer. Add in a splash of milk and the sour cream and stir well to combine.
- Add the leek and garlic and mix well. Serve immediately or cool and refrigerate for up to 3 days.
I made this for the family and it was a hit. I was worried that we’d miss all the butter and cream we’ve grown to expect with mashed potatoes, but no one even noticed! They loved the savory flavors.
Thanks Martha, I grew up with a mother who was very much on the 80’s fat-free bandwagon, so I got used to not adding much butter or cream to things – while I think in some dishes you cannot go without, I think flavour and texture can be added to mash in so many other ways 🙂