Baked Mashed Potatoes with Leeks
The one vegetable that is never forgotten at festive winter tables is the star of storage season: the potato. This recipe brings a bit of extra energy to otherwise ordinary mashed potatoes. Sautéed leeks are folded into creamy mashed potatoes before heading into the oven to puff. Think twice baked potatoes without that pesky skin getting in the way.
Ingredients
6 tablespoons unsalted butter
2 pounds leeks, white and pale green parts only, halved and sliced
4 garlic cloves, minced
2½ teaspoons kosher salt, divided
2½ pounds gold potatoes, unpeeled, cut into large chunks
1 cup heavy cream
½ cup whole milk
½ cup Greek yogurt
½ teaspoon black pepper
Directions
Preheat the oven to 425 degrees F.
In a large sauté pan, melt the butter over medium heat. Add the leeks, garlic and ½ teaspoon salt. Reduce heat to medium low and cook until the leeks are fragrant and tender, about 10 minutes.
In a large stockpot or soup kettle, cover the potatoes with an inch or two of water. Add 1 teaspoon of salt. Bring to a boil over high heat and cook until the potatoes are fork tender, about 10 minutes. Turn off heat, strain and return to the stockpot. Add the cream, milk, yogurt and pepper. Mash until the potatoes reach desired smoothness. They will have a bit of texture due to the potato skins, which is just fine, because the leeks will add some texture too.
Add the sautéed leeks and garlic to the pot along with the remaining teaspoon of salt. Fold the leeks into the mixture. Transfer to a 3-quart baking dish (or 9x13 pan). Decoratively swirl the surface.
Bake until golden brown and slightly puffed, 30–35 minutes.
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Forgot to add we all passed around the link to this recipe. It was that good!!
Part of our Thanksgiving dinner. Excellent!