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.
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.
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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.
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.
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!
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.
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