Side
Sautéed Leek Mashed Potatoes
Creamy Yukon Gold potatoes fold together with butter-sautéed leeks and tangy buttermilk, creating a silky mash that tastes rich, savory, and gently sweet.
- Total
- 38 min
- Prep
- 15 min
- Cook
- 23 min
- Serves
- 8
Nutrition per Serving
- Calories
- 202
- Protein
- 4g
- Carbs
- 40g
- Fat
- 3g
- Fiber
- 4g
- Sugar
- 5g
- Sodium
- 295mg
Ingredients
- 3 lb Yukon Gold potatoes (about 12 medium)
- 1 tbsp salt
- 2 tbsp butter
- 4 cup halved and thinly sliced leeks (about 2 large; see Tip), white and light green parts only
- 1 cup buttermilk
- Black or white pepper, to taste
Instructions
- Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
- Meanwhile, melt butter in a large skillet over medium heat. Add leeks and cook, stirring, until soft and beginning to brown, 4 to 8 minutes.
- Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
- Stir the leeks, buttermilk and pepper into the mashed potatoes.