MASHED POTATOES WITH LEEKS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are very tender but not falling apart, about 15 minutes.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the leeks, thyme and rosemary. Cook, stirring, until the leeks soften, 12 to 15 minutes; season with salt and pepper and set aside.
- Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Add the remaining 1½ sticks butter, reserving 1 tablespoon for topping, and mash with a potato masher until smooth and the butter has melted. Gradually mash in ½ cup milk and ½ teaspoon salt until creamy, adding up to ¼ cup more milk as needed. Season with salt and pepper and stir in the cooked leeks.
- Transfer the potatoes to a bowl; top with the remaining butter before serving.
LEEK AND GARLIC MASHED POTATOES
Mashed potatoes become even more mouth watering with the addition of whipping cream garlic and leek.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- In 3-quart saucepan, place potatoes, leek, garlic, salt and broth. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender (do not drain). Mash potato mixture with potato masher or electric mixer on low speed.
- In 1-quart saucepan, heat 1/4 cup whipping cream and the butter over medium heat, stirring occasionally, until butter is melted. Add cream mixture to potato mixture; continue mashing until potatoes are light and fluffy. Add additional heated whipping cream for desired consistency. Stir in chives.
Nutrition Facts : Calories 160, Carbohydrate 29 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 1 g, TransFat 0 g
LEEK CASSEROLE WITH MEAT AND POTATOES
I prefer to use a mixture of ground beef and ground pork for this easy casserole with lots of leeks, potatoes, tomatoes, and cheese. I often make it in advance up until the final cheese stage. Just cover and refrigerate and then when you're ready to bake it, sprinkle with cheese and throw it into the oven.
Provided by Schlemmermann
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil and cook potatoes until softened, about 10 minutes.
- Bring a second pot of water to a boil and cook leeks until softened, about 8 minutes.
- Heat oil in a large skillet over medium heat and cook and stir beef, pork, curry, thyme, salt, and pepper until browned and crumbly, 10 to 15 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a casserole dish with butter.
- Spread ground meat mixture in the casserole dish. Layer potatoes slices on top. Distribute tomatoes over potatoes and season with salt and pepper. Layer leeks on top and sprinkle with Cheddar cheese.
- Bake in the preheated oven until cheese is melted and lightly browned, about 30 minutes.
Nutrition Facts : Calories 459.1 calories, Carbohydrate 52.7 g, Cholesterol 63.4 mg, Fat 18.8 g, Fiber 8.1 g, Protein 22.8 g, SaturatedFat 8.2 g, Sodium 230.4 mg, Sugar 12.2 g
LEEK, MUSHROOM & THYME MASHED POTATOES
A delicious way to enjoy mashed potatoes. Easy enough for weekday meals; elegant and tasty enough to serve to dinner guests. Adapted from the Australian Women's Weekly Casserole cookbook.
Provided by bluemoon downunder
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes, cut each into four even pieces.
- Boil, steam or microwave the potatoes until they are tender, drain the potatoes and mash them; add butter, milk and sugar and beat until the butter melts.
- Meanwhile, heat the oil in a large pan, cook the leek, garlic, mushrooms and thyme until the leek is soft.
- Add the wine and cook, stirring, until the wine evaporates.
- Stir the leek mixture into the mashed potatoes; and serve.
Nutrition Facts : Calories 313.6, Fat 12.4, SaturatedFat 6, Cholesterol 23.5, Sodium 99.1, Carbohydrate 45, Fiber 5.7, Sugar 4.6, Protein 6.8
MASHED POTATOES WITH KALE AND LEEKS
i just threw this together last night when some great friends came over for dinner. it was a really tasty addition to the rest of the meal: big, fresh romaine salad, cran carrots (posted separately) sauteed mushrooms, my friend's lentil loaf (posted separately), rye bread, great spanish red wine, candidato-blueberry crumble for dessert (posted separately). and my husband and i just finished up the leftovers which reheated nicely. enjoy!
Provided by hlkljgk
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- cube and boil potatoes (with skins) in lightly salted water.
- strain, reserve 1 cup water.
- sautee garlic and leek in 2 Tbs oil until translucent.
- add kale, sautee until wilted.
- mash potatoes with reserved water, 2 remaining Tbs of oil.
- fold in sauteed veggies.
- add salt and pepper to taste.
MASHED POTATOES WITH LEEKS AND SOUR CREAM
Categories Potato Side Sauté Wheat/Gluten-Free Leek Sour Cream Bon Appétit
Yield Serves 6
Number Of Ingredients 5
Steps:
- Melt butter in heavy large saucepan over medium heat. Add leeks; sauté until just beginning to color, about 15 minutes. Add potatoes and water. Season with salt. Increase heat to high; bring to boil. Cover; boil until potatoes are tender, about 20 minutes. Uncover; boil until almost all liquid evaporates, about 5 minutes.
- Mash potatoes coarsely; mix in sour cream. Season with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to large bowl.
LEEK AND FENNEL MASHED POTATOES
Categories Potato Side Wheat/Gluten-Free Fennel Leek Fall Winter Healthy Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Wash leeks in a bowl of water, then lift into a sieve to drain.
- Cook leeks with 1/4 teaspoon salt in 1 teaspoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until soft and beginning to brown, 6 to 8 minutes, then transfer to a bowl. Reserve skillet.
- Peel and quarter potatoes, then cover with salted cold water by 1 inch in a 4-quart saucepan and simmer until tender, 20 to 25 minutes.
- While potatoes are simmering, cook fennel with remaining 1/4 teaspoon salt in remaining teaspoon butter in skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Add broth and simmer, covered, until tender, 10 to 12 minutes.
- Drain potatoes and force through ricer or food mill back into saucepan. Stir in milk, leeks, fennel, and pepper.
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GARLIC AND LEEK MASHED POTATOES - EAT THE LOVE
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Estimated Reading Time 4 mins
- Clean and chop your potatoes into 1-inch chunks. If you like your mashed potatoes skinless, you can peel your potatoes beforehand but I find yellow flesh potatoes have a pretty thin skin, so I don’t bother to do that. Place the potatoes and the garlic cloves in a large stockpot and fill with water, so it covers the potatoes by 1-inch. Add 3 teaspoons of salt to the water and bring to a boil. Once boiling, lower heat to let the water simmer, and cook potatoes for 10 to 15 minutes, or until a fork pierces the potatoes easily.
- While the potatoes cook, clean the leek by slicing it lengthwise and fanning them out under running water to remove the dirt and sand. Chop the white part and 1-inch of the green part of the leek. Add them to a pan with the butter and turn the heat to medium high. Cook the leeks until they soften and start to a look a little translucent, about 3 to 5 minutes. Remove from heat.
- Once the potatoes are done, drain them in a colander, then place them back into the hot pan they cooked in.
- Add the leeks (with all the melted butter), sour cream, heavy cream along with the remaining 1 teaspoon salt and pepper. Mash the potatoes with a potato masher and add more cream, salt and pepper to your own taste.
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- Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until potatoes are tender. Drain, and keep warm.
- Remove root, tough outer leaves, and tops from leeks, leaving 2 inches of dark leaves. Thinly slice leeks; rinse well, and drain.
- Melt 2 tablespoons butter in a large skillet over medium-high heat; add leeks, and saute 5 minutes. (Do not brown.)
- Mash potatoes with a potato masher; stir in remaining 1/2 teaspoon salt, 1/2 cup butter, and next 3 ingredients until blended. Stir in leeks.
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