Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Sour Cream and Leek Mashed Potatoes

Scott Phillips

Servings: 4

Potatoes and leeks are a classic flavor pairing, and here, they come together in luscious, creamy mashed potatoes. Serve with roast chicken, meatloaf, or as a bed for seared or roasted fish. This recipe doubles or triples easily, but add the milk in increments, as you may not need it all.


  • 1-1/2 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • Kosher salt
  • 2 Tbs. unsalted butter
  • 2 medium leeks (white and light-green parts only), halved lengthwise, washed, and sliced crosswise into 1/4-inch-wide pieces (about 1 cup)
  • 1/2 cup sour cream, at room temperature
  • 1/2 cup whole milk, heated; more as needed
  • Freshly ground white or black pepper

Nutritional Information

  • Calories (kcal) : 280
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 30
  • Sodium (mg): 260
  • Carbohydrates (g): 41
  • Fiber (g): 4
  • Protein (g): 5


  • Put the potatoes in a large saucepan and cover with cold water by at least 1 inch. Bring to a boil over high heat, add a generous 1/2 tsp. salt, and lower the heat to a steady simmer. Cover the pot partially and cook until the potatoes are just tender when pierced with a fork, 10 to 12 minutes.
  • Meanwhile, melt the butter in a 10-inch skillet over medium heat. Add the leeks and sauté, stirring often, until tender but not browned, about 6 minutes.
  • Drain the potatoes and return to the pan. Steam-dry over low heat, shaking the pan until the potatoes leave a light film on the bottom, about 3 minutes.
  • Mash the potatoes with a potato masher. Stir in the leeks, sour cream, and milk, adding more milk as needed to reach your desired consistency. Season to taste with salt and pepper. Serve.

Steam-drying the potatoes after they’re cooked allows excess moisture to evaporate, so they’re more intensely flavored and have a denser, more luxurious texture.


Rate or Review

Reviews (7 reviews)

  • Ms_BB | 11/21/2018

    Really good and fast to make! The only change I’ll make next time is to quarter the leeks before slicing to have smaller pieces with the mashed potatoes, but that is just personal preference.

  • LisaBarrett | 11/28/2013

    Absolutely delicious. Use a potato ricer instead of mashing. Don't be afraid to use extra sour cream to make the potatoes a bit more tangy.

  • User avater
    Hillary111 | 11/08/2012

    These were fantastic! I did not add any extra milk to them because we both like ours thick. They were flavorful, smooth and yummy with some texture from the leeks. The best I have ever eaten. It was the first time I have used Yukon Golds and I am sold on them for mashed from now on.Update 09/18/13: One tip on these, they taste much better if the leeks are caramelized somewhat. Just softening the leeks does not give them the same depth of flavor as the caramelized. Yummmmm!

  • Leetie | 10/28/2012

    This recipe was okay. It's just mashed potatoes, so it's not too exciting, but they tasted very good. I liked the tip about steaming the potatoes.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial