Best 5 Smashed Leek Potatoes Recipes

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Smashed leek potatoes are a flavorful and easy-to-make side dish that is perfect for any occasion. This dish combines creamy mashed potatoes with tender roasted leeks for a delightful medley of flavors and textures. They can be easily prepared with a handful of ingredients and are a perfect addition to your dinner table. Whether you are preparing a special meal or just looking for a quick and delicious weekday side dish, smashed leek potatoes are the perfect choice.

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.

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.

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

MASHED POTATOES WITH KALE AND LEEKS



Mashed Potatoes with Kale and Leeks image

i just threw this together last night when some great friends came over for dinner. it was a really tasty addition to the rest of the meal: big, fresh romaine salad, cran carrots (posted separately) sauteed mushrooms, my friend's lentil loaf (posted separately), rye bread, great spanish red wine, candidato-blueberry crumble for dessert (posted separately). and my husband and i just finished up the leftovers which reheated nicely. enjoy!

Provided by hlkljgk

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

8 medium red potatoes
2 cups kale, chopped (_not_ packed too snuggly ;)
1 medium leek, thinly sliced
4 cloves garlic, minced
4 tablespoons olive oil, divided
1 cup potato water
salt and pepper

Steps:

  • cube and boil potatoes (with skins) in lightly salted water.
  • strain, reserve 1 cup water.
  • sautee garlic and leek in 2 Tbs oil until translucent.
  • add kale, sautee until wilted.
  • mash potatoes with reserved water, 2 remaining Tbs of oil.
  • fold in sauteed veggies.
  • add salt and pepper to taste.

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.

Tips:

  • Choose the right type of potato: Yukon Gold or Russet potatoes are best for this recipe because they are starchy and will break down easily when smashed.
  • Boil the potatoes until they are just tender: If you overcook them, they will become mushy and won't hold their shape when smashed.
  • Use a good quality olive oil: Extra virgin olive oil will give the potatoes a delicious flavor.
  • Season the potatoes generously: Salt, pepper, and garlic powder are all essential seasonings for this dish.
  • Don't be afraid to add other vegetables: Roasted vegetables such as carrots, parsnips, or Brussels sprouts can be added to this recipe for a more colorful and flavorful dish.
  • Serve the potatoes immediately: These potatoes are best when served hot and fresh out of the oven.

Conclusion:

Smashed leek potatoes are a delicious and easy-to-make side dish that can be served with a variety of main courses. They are perfect for a weeknight meal or a special occasion dinner. With their creamy texture and savory flavor, these potatoes are sure to be a hit with everyone at the table.

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