Best 10 Golden Mashed Potatoes With Leeks And Sour Cream Recipes

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Golden mashed potatoes with leeks and sour cream is a classic comfort food dish that is perfect for any occasion. This creamy, flavorful dish is made with simple ingredients and can be easily customized to suit your taste. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a dinner party, golden mashed potatoes with leeks and sour cream is sure to be a hit.

Let's cook with our recipes!

WILLIAMS SONOMA GOLDEN MASHED POTATOES WITH LEEKS AND SOUR CREAM



Williams Sonoma Golden Mashed Potatoes With Leeks and Sour Cream image

Whats the secret to smooth, velvety mashed potatoes? Start with the potato. Choose red or boiling potatoes for a creamy mash and russets for a ufer mash. Yukon Golds add a touch of sweetness and soft yellow color. Dont forget the potato ricer. Place unpeeled cooked potatoes in the ricer and press the handle for lump-free mashed potatoes.

Provided by nikip1

Categories     Potato

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 7

4 lbs large yukon gold potatoes, unpeeled and preferably organic, scrubbed
8 tablespoons unsalted butter
4 leeks, white and light green portions finely chopped and rinsed well
1 cup sour cream, at room temperature
1 cup milk, heated to a simmer
2 teaspoons salt, plus more, to taste
1 teaspoon fresh ground pepper, plus more, to taste

Steps:

  • Directions:.
  • Cut the potatoes into large, uniform chunks. Put the potatoes in a large saucepan and add water to cover and a generous pinch of salt. Bring to a boil over medium heat, cover partially and cook the potatoes, stirring once or twice, until they are very tender, about 40 minutes. Drain.
  • Meanwhile, in a fry pan over medium heat, melt the butter. Add the leeks, cover and cook, stirring once or twice, until tender and lightly browned, 12 to 15 minutes. Set aside and keep warm.
  • Return the potatoes to the saucepan and place the pan over low heat. Transfer the potatoes in batches to a ricer and pass through into the saucepan. Alternatively, using a potato masher, mash the potatoes thoroughly. Stir in the leeks and their buttery juices. Add the sour cream and stir well. Add the hot milk, the 1/2 teaspoons salt and the 1 teaspoons pepper and stir vigorously until light and uffy.
  • Remove the pan from the heat. Taste and adjust the seasonings with salt and pepper. Serve hot.
  • Serves 8 to 10.

Nutrition Facts : Calories 408.2, Fat 19, SaturatedFat 11.8, Cholesterol 47.5, Sodium 631.2, Carbohydrate 54.8, Fiber 5, Sugar 3.8, Protein 7

MASHED POTATOES WITH LEEKS AND SOUR CREAM



Mashed Potatoes with Leeks and Sour Cream image

Provided by Food Network

Categories     side-dish

Time 45m

Yield approximately 12 cups

Number Of Ingredients 7

12 baking potatoes
4 large leeks
2 tablespoons unsalted butter plus 1/2 cup
2 cups chicken broth
Salt and white pepper
1 cup sour cream
1/2 cup whole milk

Steps:

  • Peel potatoes and quarter them. Put in a pot of cold water with some salt and bring to a boil. Turn down to a simmer and cook until tender, 15 to 20 minutes.
  • Clean and chop leeks. Melt the 2 tablespoons butter in a large saute pan. Add leeks and sweat until they are soft and translucent. Add chicken broth and a little salt and white pepper and simmer for 3 to 4 minutes. Puree all in blender and put aside.
  • Mash the potatoes with a masher. Add leeks, sour cream, 1/2 cup butter, and milk. Whip with an electric hand mixer. Do not over beat. Season, to taste, with salt and white pepper. Can be reheated in microwave before serving.
  • Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

GOLDEN MASHED POTATOES WITH LEEKS AND SOUR CREAM



GOLDEN MASHED POTATOES WITH LEEKS AND SOUR CREAM image

Number Of Ingredients 8

4 lb. large Yukon Gold potatoes, unpeeled
• and preferably organic, scrubbed
• 8 Tbs. (1 stick) unsalted butter
• 4 leeks, white and light green portions, finely chopped and rinsed well
• 1 cup sour cream, at room temperature
• 1 cup milk, heated to a simmer
• 1/2 tsp. salt, plus more, to taste
• 1 tsp. freshly ground pepper, plus more, to taste

Steps:

  • 1. Cut the potatoes into large, uniform chunks. 2. Put the potatoes in a large saucepan and add water to cover and a generous pinch of salt. 3. Bring to a boil over medium heat, cover partially and cook the potatoes, stirring once or twice, until they are very tender, about 40 minutes. 4. Drain. 5. In a fry pan over medium heat, melt the butter. 6. Add the leeks, cover and cook, stirring once or twice, until tender and lightly browned, 12 to 15 minutes. 7. Set aside and keep warm. 8. Return the potatoes to the saucepan and place the pan over low heat. 9. Using a potato masher, mash the potatoes thoroughly. 10. Stir in the leeks and their buttery juices. 11. Add the sour cream and stir well. 12. Add the hot milk, the 1/2 tsp. salt and the 1 tsp. pepper and stir vigorously until light and fluffy. 13. Remove the pan from the heat. 14. Taste and adjust the seasonings with salt and pepper.

YUKON GOLD MASHED POTATOES



Yukon Gold Mashed Potatoes image

Learn how to make the ultimate mashed potatoes-buttery, smooth, and incredibly fluffy. (Hint: You'll want to use a potato ricer and a touch of sour cream.)

Provided by Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 7

3 pounds Yukon Gold potatoes
Kosher salt, to taste
8 tablespoons unsalted butter (1 stick), room temperature, plus additional for garnish (optional)
1/2 cup sour cream, room temperature
1 cup whole milk, room temperature
Freshly ground black pepper, to taste
Chopped chives, for garnish (optional)

Steps:

  • Peel and cut potatoes into a ½-inch dice. To prevent potatoes from wobbling as you dice, cut a flat base for the potato to rest on as you make your slices. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place potatoes in a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, 15-20 minutes.
  • Drain the potatoes in a colander, then add back to the pot. Turn heat to low and let the potatoes release additional moisture, 1-2 minutes. Turn off the heat.Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot.
  • With the pot over low heat, gently fold in butter and sour cream, mixing just enough to melt and incorporate; overmixing will result in a gluey texture. Add the milk a splash at a time, gently mixing to incorporate; repeat until you reach your desired consistency. (You may have milk left over.) Season to taste with salt and pepper. Transfer to serving bowl; garnish with extra butter and/or freshly chopped chives, optional. Serve immediately.

MASHED POTATOES WITH LEEKS AND SOUR CREAM



Mashed Potatoes with Leeks and Sour Cream image

Categories     Potato     Side     Sauté     Wheat/Gluten-Free     Leek     Sour Cream     Bon Appétit

Yield Serves 6

Number Of Ingredients 5

3 tablespoons butter
4 large leeks (white and pale green parts only), quartered lengthwise, thinly sliced crosswise
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
2 1/4 cups water
1/4 cup sour cream

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add leeks; sauté until just beginning to color, about 15 minutes. Add potatoes and water. Season with salt. Increase heat to high; bring to boil. Cover; boil until potatoes are tender, about 20 minutes. Uncover; boil until almost all liquid evaporates, about 5 minutes.
  • Mash potatoes coarsely; mix in sour cream. Season with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to large bowl.

SKIN-ON SAVORY MASHED POTATOES



Skin-on Savory Mashed Potatoes image

This is a version of Mashed Potatoes that my husband actually likes. You can use any type of potatoes and change the amounts of butter, sour cream, and milk to your taste. I like it with russets myself.

Provided by Moonharehayashi

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Yield 8

Number Of Ingredients 7

2 pounds unpeeled potatoes, cubed
½ cup butter
¼ cup milk
2 tablespoons sour cream
2 teaspoons chopped garlic
2 teaspoons dried basil
salt and pepper to taste

Steps:

  • Bring a pot of lightly salted water to a boil. Add potatoes, and cook until tender, about 15 minutes.
  • Drain potatoes, and transfer to a bowl. Add butter, and mash with a potato masher or electric mixer until potatoes are starting to become smooth. Add milk and sour cream, and mix to your desired texture. Careful not to over mix the potatoes once they are creamy. Season with garlic, basil, salt and pepper.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 20.8 g, Cholesterol 32.7 mg, Fat 12.5 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 7.9 g, Sodium 142.2 mg, Sugar 1.3 g

GOLDEN MASHED POTATOES



Golden Mashed Potatoes image

Each spoonful of Yukon gold mashed potatoes is so delicious with the creamy yogurt, it's hard to believe it is almost fat free!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 10

Number Of Ingredients 6

3 lb unpeeled Yukon gold potatoes (about 8 medium), cut into 1-inch pieces
1 tablespoon butter or olive oil
1/2 teaspoon salt
1 container (6 oz) Greek Fat Free plain yogurt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped fresh chives, if desired

Steps:

  • In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) 15 to 20 minutes or until potatoes are fork-tender. Drain.
  • In same saucepan, mash potatoes, butter and salt with potato masher just until lumpy. Gradually add yogurt, mashing until blended but still lumpy. Stir in pepper and chives.

Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g

MASHED POTATOES WITH SOUR CREAM AND GARLIC



Mashed Potatoes with Sour Cream and Garlic image

Love your mashers full of dairy? So do we! Which is why we can't get enough of these mashed potatoes with sour cream and garlic. Sour cream and milk work together to create the creamiest, fluffiest taters you've ever tasted, and the addition of savory garlic brings another flavor dimension to the table that seriously makes these spuds irresistible. Plus, you'd never guess that this recipe was lightened up from a classic dish. So, looks like you can really have your mashed potatoes and eat them too!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 8

Number Of Ingredients 6

8 medium russet or Yukon gold potatoes (about 3 lb), peeled, cut into quarters
4 large cloves garlic, peeled
1/3 cup fat-free (skim) milk, heated
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup reduced-fat sour cream

Steps:

  • In 3-quart saucepan, place potatoes and garlic; add enough water (salted if desired) to cover. Heat to boiling. Reduce heat to medium-low; cover loosely and boil gently 15 to 20 minutes or until potatoes are tender. Drain; shake pan with potatoes over low heat to dry.
  • Mash potatoes and garlic until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on type of potato used).
  • Add remaining ingredients. Mash vigorously until potatoes are light and fluffy.

Nutrition Facts : Calories 150, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g

SMOKY GOLDEN MASHED POTATOES



Smoky Golden Mashed Potatoes image

Smoky Golden Mashed Potatoes is a wonderful recipe to have on hand for any occasion. Just add bacon and gouda cheese to our Buttery Golden Selects Flavored Mashed Potatoes for a delicious side dish that is easy and quick!

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Time 5m

Yield 4

Number Of Ingredients 3

1 (4 ounce) package Idahoan® Buttery Golden Selects Mashed Potatoes
1 (3 ounce) package bacon bits*
½ cup Gouda cheese, shredded

Steps:

  • Follow package direction and prepare mashed potatoes.
  • Stir in bacon and cheese and serve.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 20.9 g, Cholesterol 32.1 mg, Fat 11.5 g, Fiber 2 g, Protein 14.7 g, SaturatedFat 5.1 g, Sodium 1173.9 mg, Sugar 0.3 g

GOLDEN MASHED POTATOES



Golden Mashed Potatoes image

When there's no gravy with the meat, this is great to serve in place of regularly mashed potatoes. I make it often to take to picnics and church socials. My husband even made it for his family's reunion one year when I couldn't go! -Cindy Stith, Wickliffe, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 12 servings.

Number Of Ingredients 8

9 large potatoes (about 4 pounds), peeled and cubed
1 pound carrots, cut into 1/2-inch chunks
8 green onions, thinly sliced
1/2 cup butter
1 cup sour cream
1-1/2 teaspoons salt
1/8 teaspoon pepper
3/4 cup shredded cheddar cheese

Steps:

  • In a soup kettle or Dutch oven, cook the potatoes and carrots in boiling salted water until tender; drain. Place in a bowl; mash and set aside. , In a skillet, saute onions in butter until tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 370 calories, Fat 13g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 456mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 6g fiber), Protein 9g protein.

Tips:

  • Select the right potatoes: Use Yukon Gold or Russet potatoes for a smooth and creamy texture.
  • Boil the potatoes properly: Bring the potatoes to a boil in cold water, then reduce the heat to low and simmer until tender.
  • Drain the potatoes thoroughly: This will help to prevent the potatoes from becoming watery.
  • Mash the potatoes until smooth: Use a potato masher or ricer to achieve a smooth and lump-free consistency.
  • Add the leeks and sour cream: Sauté the leeks until softened, then stir them into the mashed potatoes along with the sour cream.
  • Season to taste: Add salt, pepper, and garlic powder to taste.
  • Garnish with fresh herbs: Chopped chives or parsley add a pop of color and flavor to the dish.

Conclusion:

Golden mashed potatoes with leeks and sour cream are a delicious and comforting side dish that is perfect for any occasion. With their creamy texture, savory flavor, and bright green garnish, these potatoes are sure to be a hit with your family and friends. So next time you're looking for a side dish that is both easy to make and packed with flavor, give these golden mashed potatoes a try. You won't be disappointed!

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