Garlic & Leek Mashed Potatoes
These creamy garlic and leek mashed potatoes take your typical mashed potatoes to the next level. The roasted garlic and sautéed leeks bring a rich, savory sweetness, blending beautifully into the creamy potatoes for a luxurious side dish. It’s the perfect match for any hearty main course.
Ingredients
- 1½ lbs yellow flesh potatoes (peeled and cut into 1 inch chunks)
- 6-10 cloves garlic (peeled)
- 2 tsp kosher salt (divided)
- ¼ cup butter
- ½ large leek whites and 1 inch of green (halved and thinly sliced)
- ⅓ – ½ cup heavy cream
- ½ tsp fresh ground pepper
- 1½ tbsp melted butter
- Fresh herbs like, parsley, dill, or chives. (chopped, for garnish)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place the peeled garlic cloves on a piece of foil, drizzle with olive oil, and wrap the foil around them.
- Roast garlic in preheated oven for about 20-25 minutes or until soft and golden.
- Add potatoes to a large stockpot fill with salted water, and bring it to a boil.
- Once boiling, lower the heat to let the water simmer, and cook the potatoes about 8-10 minutes or until a fork pierces them easily
- While the potatoes cook, add leeks to a pan with butter and cook over medium-high heat until they soften and become slightly translucent (about 2 to 3 minutes) then remove from heat and set a side.
- Once the potatoes are done, drain them in a colander, and return them back into the pot.
- Add the roasted garlic, leeks (with the melted butter), and heavy cream along with the remaining 1 teaspoon salt and pepper.
- Mash the potatoes with a potato masher until smooth.
- Adjust cream, salt and pepper to taste.
- Serve the garlic and leek mashed potatoes drizzled with extra melted butter, and garnish with chopped parsley, dill, or chives
Notes
- For an ultra-smooth texture, use a potato ricer or food mill instead of a traditional masher.
- Be sure to salt the water well when boiling the potatoes to enhance their natural flavour.
- For more flavour, add a bay leaf to the boiling water while cooking the potatoes.
- Leftover mashed potatoes can easily be turned into crispy potato cakes: simply mix with an egg, form into patties, and pan-fry.
- Transfer leftover mashed potatoes to an airtight container and store them in the refrigerator for up to 3-5 days.
- When reheating, microwave or heat on the stovetop. To restore a creamy texture, add a splash of milk or cream as needed
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
