Best 13 Mashed Potatoes And Leeks With Thyme Recipes

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Mashed potatoes and leeks with thyme is a subtly flavorful dish with a luxurious creamy texture and an earthy finish. The gentle aroma of the leeks and thyme complements the starchy sweetness of the potatoes, creating a delightful symphony of flavors. This classic side dish is perfect for any occasion, from casual family dinners to special holiday gatherings. With its versatility and ease of preparation, mashed potatoes and leeks with thyme is sure to become a staple in your culinary repertoire.

Let's cook with our recipes!

MASHED POTATOES WITH LEEKS



Mashed Potatoes with Leeks image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.
  • 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.
  • Transfer the potatoes to a bowl; top with the remaining butter before serving.

MASHED POTATOES AND LEEKS WITH THYME



Mashed Potatoes and Leeks with Thyme image

Categories     Potato     Side     Bake     Thanksgiving     Vegetarian     Leek     Chill     Thyme     Simmer     Gourmet

Yield Serves 8

Number Of Ingredients 6

3 pounds russet (baking) potatoes (about 6)
6 leeks (white and pale green parts only), chopped, washed well, and drained
6 tablespoons unsalted butter
1 tablespoon fresh thyme leaves, minced
1 cup milk
1/2 cup heavy cream

Steps:

  • In an 8-quart kettle combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes.
  • While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste.
  • Drain potatoes in a colander and return to kettle. Dry potatoes over low heat, shaking kettle,1 minute. Cool potatoes just until they can be handled and peel. While potatoes are still warm, force through a ricer into a large bowl. In a small saucepan heat milk and cream until mixture just comes to a boil. Stir leeks and milk mixture into potatoes and season with salt and pepper. Spread potato mixture in a buttered 4-quart shallow baking dish. Chill potato mixture, covered, 1 day.
  • Preheat oven to 350° F.
  • Dot potato mixture with remaining 2 tablespoons butter and bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes.

LEEK MASHED POTATOES



Leek Mashed Potatoes image

Provided by Sandra Lee

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 8

4 pounds russet potatoes
Kosher salt
2 leeks, white parts only
6 tablespoons butter
Freshly ground black pepper
1 cup milk
1 tablespoon chopped garlic
2 sprigs fresh thyme

Steps:

  • Peel the potatoes and cut them into 1-inch pieces. Put them into a large pot of cold water. Add a big pinch of salt and put the pot over high heat. When it comes to a boil, cook until the potatoes are just cooked through, about 20 minutes.
  • While the potatoes are cooking, slice the leeks into small pieces and thoroughly wash to remove any dirt. Put a medium skillet over medium-low heat and add 2 tablespoons butter. When the butter is melted, add the leeks and season with salt and pepper. Cook the leeks until they are very soft, being careful not to let them color or burn, about 20 minutes.
  • Drain the potatoes in a colander. Then put the potatoes back into the pot and let the potatoes dry out a bit while you finish the leeks.
  • In a small pot over low heat, add the milk, the remaining 4 tablespoons butter, garlic and thyme and warm it up. Strain the garlic and thyme from the warm milk and stir the milk into the potatoes using a wooden spoon. Mash with a potato masher, breaking up the big lumps. Stir in the melted leeks, taste and season with salt and pepper. Reserve 2 cups for another use if desired, such as the Round 2 Recipe Thanksgiving Pie. Cover the rest and keep warm until ready to serve.

MASHED POTATOES AND LEEKS WITH THYME



Mashed Potatoes and Leeks With Thyme image

This is a great recipe for mashed potatoes made the night before. The leeks and thyme make them a bit more interesting than the usual mashed potatoes.

Provided by Jules127

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs russet potatoes (about 6)
6 leeks, chopped, washed well, and drained (white and pale green parts only)
6 tablespoons unsalted butter
1 tablespoon fresh thyme leave, minced
1 cup milk
1/2 cup heavy cream

Steps:

  • In an 8-quart kettle combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes.
  • While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste.
  • Drain potatoes in a colander and return to kettle. Dry potatoes over low heat, shaking kettle,1 minute. Cool potatoes just until they can be handled and peel. While potatoes are still warm, force through a ricer into a large bowl. In a small saucepan heat milk and cream until mixture just comes to a boil. Stir leeks and milk mixture into potatoes and season with salt and pepper. Spread potato mixture in a buttered 4-quart shallow baking dish. Chill potato mixture, covered, 1 day.
  • Preheat oven to 350°F.
  • Dot potato mixture with remaining 2 tablespoons butter and bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes.

Nutrition Facts : Calories 319.3, Fat 15.6, SaturatedFat 9.7, Cholesterol 47.5, Sodium 45.4, Carbohydrate 41.1, Fiber 5, Sugar 4, Protein 5.8

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.

GARLIC-THYME MASHED POTATOES



Garlic-Thyme Mashed Potatoes image

Potatoes can be peeled and cut up to 2 days ahead. Store them in the refrigerator in an airtight container filled with water. Mashed potatoes can be made 2 hours in advance. Transfer them to a heatproof bowl, cover with plastic wrap, and place over a pot of simmering water. Uncover and stir to serve.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 55m

Yield Serves 8 to 10; makes about 10 cups

Number Of Ingredients 6

5 pounds Yukon Gold potatoes, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
4 garlic cloves, peeled and smashed
1 1/2 cups whole milk
1 stick unsalted butter, plus more for serving
3 sprigs fresh thyme

Steps:

  • Place potatoes in a large pot with 2 tablespoons salt and garlic. Add water to cover by 1 inch and bring to a boil. Then reduce heat to medium and simmer until potatoes are tender and can be pierced easily with a fork, 12 to 15 minutes.
  • Drain potatoes and garlic in a colander. Return to pot and cook over medium, stirring frequently, until pale, dry, and a film begins to form on bottom of pot, 2 to 3 minutes. Working in batches, press through a ricer into a large bowl, or mash directly in pot with a potato masher. Cover to keep warm.
  • In a small saucepan, combine milk, butter, and thyme. Cook over medium until butter melts and milk is steaming. Discard thyme, then stir milk mixture into potatoes. Season with salt and pepper, top with a pat of butter and more pepper, and serve.

LEEK, MUSHROOM & THYME MASHED POTATOES



Leek, Mushroom & Thyme Mashed Potatoes image

A delicious way to enjoy mashed potatoes. Easy enough for weekday meals; elegant and tasty enough to serve to dinner guests. Adapted from the Australian Women's Weekly Casserole cookbook.

Provided by bluemoon downunder

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 medium potatoes or 800 g potatoes
40 g butter
1/4 cup milk
1 teaspoon brown sugar
1 tablespoon vegetable oil
1 small leek, finely sliced
250 g mushrooms
4 garlic cloves, minced
1 tablespoon fresh thyme, finely chopped
2 tablespoons dry white wine

Steps:

  • Peel potatoes, cut each into four even pieces.
  • Boil, steam or microwave the potatoes until they are tender, drain the potatoes and mash them; add butter, milk and sugar and beat until the butter melts.
  • Meanwhile, heat the oil in a large pan, cook the leek, garlic, mushrooms and thyme until the leek is soft.
  • Add the wine and cook, stirring, until the wine evaporates.
  • Stir the leek mixture into the mashed potatoes; and serve.

Nutrition Facts : Calories 313.6, Fat 12.4, SaturatedFat 6, Cholesterol 23.5, Sodium 99.1, Carbohydrate 45, Fiber 5.7, Sugar 4.6, Protein 6.8

MASHED POTATOES WITH LEEKS AND GARLIC



Mashed Potatoes with Leeks and Garlic image

Categories     Garlic     Potato     Side     Vegetarian     Leek     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 5

3 1/2 cups finely chopped white and pale green part of leek, washed well and drained
3/4 stick (6 tablespoons) unsalted butter
3 pounds russet (baking) potatoes (about 6 large)
6 garlic cloves, unpeeled
1/2 cup of milk

Steps:

  • In a large heavy skillet cook the leeks and 4 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 8 to 10 minutes, or until they are very tender, and keep them warm. In a kettle combine the potatoes, peeled and cut into 1-inch pieces, the garlic, and enough water to cover the potatoes by 1 inch, bring the water to a boil, and simmer the potatoes for 10 to 15 minutes, or until they are tender. Drain the potatoes and garlic in a large colander, return the potatoes to the kettle, reserving the garlic, and cook them over moderate heat, shaking the kettle, for 30 seconds to let any excess liquid evaporate. Peel the reserved garlic, force the garlic and the potatoes through a ricer or the medium disk of a food mill into a bowl, and stir in the remaining 2 tablespoons butter, the leeks, the milk, and the salt and pepper to taste.

MASHED POTATOES WITH PANCETTA AND LEEKS



Mashed Potatoes with Pancetta and Leeks image

Categories     Pork     Potato     Vegetable     Side     Sauté     Christmas     Easter     Thanksgiving     Dinner     Winter     Christmas Eve     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 8

12 ounces Yukon Gold potatoes (about 2 medium), unpeeled
2 ounces sliced pancetta* or 3 bacon slices, chopped
3 tablespoons extra-virgin olive oil
2 cups chopped leeks (white and pale green parts only)
3/4 teaspoon dried thyme
1/4 cup 1/4-inch carrot pieces
1/3 cup 1/4-inch zucchini pieces
*Available at Italian markets and some supermarkets.

Steps:

  • Cook potatoes in pot of boiling salted water until tender, about 30 minutes.
  • Meanwhile, sauté pancetta in large skillet over medium heat until crisp, 10 minutes. Transfer pancetta to small bowl. Add 1 tablespoon oil to same skillet. Reduce heat to medium-low. Add leeks and thyme; sauté until leeks are tender, about 5 minutes. Add carrot; sauté 4 minutes. Add zucchini; sauté until vegetables are crisp-tender, about 1 minute longer.
  • Drain potatoes. Peel and return to same pot. Add remaining 2 tablespoons oil and mash to chunky purée. Stir in pancetta and vegetable mixture. Season with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)

LEEK AND GARLIC MASHED POTATOES



Leek and Garlic Mashed Potatoes image

Mashed potatoes become even more mouth watering with the addition of whipping cream garlic and leek.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 10

Number Of Ingredients 9

3 lb potatoes (about 8 medium), peeled and cut into pieces
2 cups sliced leek with some of green top (about 1 medium)
4 cloves garlic, peeled
3/4 teaspoon salt
1 cup Progresso™ chicken broth (from 32-oz carton)
1/4 cup whipping (heavy) cream
1 tablespoon butter or margarine
Additional whipping (heavy) cream, heated, if desired
1 tablespoon chopped fresh chives

Steps:

  • In 3-quart saucepan, place potatoes, leek, garlic, salt and broth. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender (do not drain). Mash potato mixture with potato masher or electric mixer on low speed.
  • In 1-quart saucepan, heat 1/4 cup whipping cream and the butter over medium heat, stirring occasionally, until butter is melted. Add cream mixture to potato mixture; continue mashing until potatoes are light and fluffy. Add additional heated whipping cream for desired consistency. Stir in chives.

Nutrition Facts : Calories 160, Carbohydrate 29 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 1 g, TransFat 0 g

POTATO LEEK GRATIN



Potato Leek Gratin image

Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.

Provided by Melissa Clark

Categories     casseroles, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter, more for greasing the pan
2 large leeks, trimmed and halved lengthwise
1 1/2 pounds peeled Yukon Gold potatoes
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 thyme sprigs
1 cup heavy cream
1 fat garlic clove, finely chopped
1 bay leaf
1/4 teaspoon freshly ground nutmeg
3/4 cup Gruyère, grated

Steps:

  • Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
  • Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
  • Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
  • Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
  • Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 461 milligrams, Sugar 4 grams, TransFat 0 grams

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.

POTATO-LEEK SOUP



Potato-Leek Soup image

This creamy potato-leek soup turns leftover mashed potatoes into a lunchtime favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 6

Number Of Ingredients 5

1 teaspoon butter
1 medium leek, white and light-green parts only
3 1/2 cups low-sodium chicken or vegetable broth
3 sprigs thyme
2 cups mashed potatoes

Steps:

  • Rinse leeks well and pat dry. Halve lengthwise and chop. In a large saucepan, melt butter over medium high. Add 1 cup chopped leeks and cook, stirring, until softened, 3 minutes.
  • Add broth, 1/2 cup water, and thyme and bring to a boil. Reduce to a simmer and whisk in mashed potatoes. Simmer until warmed through; season with coarse salt and ground pepper.

Tips:

  • Choose the right potatoes: Yukon Gold or Russet potatoes are best for mashed potatoes, as they have a fluffy texture and absorb flavors well.
  • Boil the potatoes whole: This helps them cook evenly and prevents them from becoming waterlogged.
  • Drain the potatoes thoroughly: This will help prevent the mashed potatoes from becoming gluey.
  • Mash the potatoes with butter and milk: This will make them creamy and smooth.
  • Season the mashed potatoes generously: Salt, pepper, garlic powder, and onion powder are all good choices.
  • Add extras: Feel free to add other ingredients to your mashed potatoes, such as roasted garlic, sautéed mushrooms, or crumbled bacon.
  • Serve the mashed potatoes immediately: They are best when they are hot and fluffy.

Conclusion:

Mashed potatoes are a classic comfort food that can be enjoyed by people of all ages. They are easy to make and can be dressed up or down to suit any occasion. Whether you are serving them for a holiday dinner or a weeknight meal, these mashed potatoes with leeks and thyme are sure to be a hit.

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