Mashed Potatoes With Carrots And Leeks Recipes

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LEEK MASHED POTATOES



Leek Mashed Potatoes image

Provided by Sandra Lee

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 8

4 pounds russet potatoes
Kosher salt
2 leeks, white parts only
6 tablespoons butter
Freshly ground black pepper
1 cup milk
1 tablespoon chopped garlic
2 sprigs fresh thyme

Steps:

  • Peel the potatoes and cut them into 1-inch pieces. Put them into a large pot of cold water. Add a big pinch of salt and put the pot over high heat. When it comes to a boil, cook until the potatoes are just cooked through, about 20 minutes.
  • While the potatoes are cooking, slice the leeks into small pieces and thoroughly wash to remove any dirt. Put a medium skillet over medium-low heat and add 2 tablespoons butter. When the butter is melted, add the leeks and season with salt and pepper. Cook the leeks until they are very soft, being careful not to let them color or burn, about 20 minutes.
  • Drain the potatoes in a colander. Then put the potatoes back into the pot and let the potatoes dry out a bit while you finish the leeks.
  • In a small pot over low heat, add the milk, the remaining 4 tablespoons butter, garlic and thyme and warm it up. Strain the garlic and thyme from the warm milk and stir the milk into the potatoes using a wooden spoon. Mash with a potato masher, breaking up the big lumps. Stir in the melted leeks, taste and season with salt and pepper. Reserve 2 cups for another use if desired, such as the Round 2 Recipe Thanksgiving Pie. Cover the rest and keep warm until ready to serve.

MASHED POTATOES WITH CARROTS AND LEEKS



Mashed Potatoes with Carrots and Leeks image

Categories     Potato     Vegetable     Side     Sauté     Christmas     Thanksgiving     Vegetarian     Quick & Easy     Leek     Carrot     Winter     Boil     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 leek (white and pale green parts only), coarsely chopped
2 lb potatoes, preferably Yukon Gold or russet (baking) potatoes
2 carrots, cut into 1/2-inch chunks
1/2 stick (1/4 cup) unsalted butter
3/4 cup whole milk
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Wash chopped leek well in a bowl of cold water, then lift out and drain well.
  • Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.
  • While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes.
  • Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.

MASHED POTATOES WITH LEEKS



Mashed Potatoes with Leeks image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

2 1/2 pounds Yukon Gold potatoes (5 to 6 medium), peeled and chopped
Kosher salt
2 sticks salted butter, cut into pieces, at room temperature
2 leeks (white and light green parts), thinly sliced and rinsed
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
Freshly ground pepper
1/2 to 3/4 cup milk, warmed

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.

MASHED POTATOES WITH CARROT



Mashed Potatoes with Carrot image

One day, I wanted to make my mashed potatoes more interesting, so I added a carrot and some onion. This delightful dish adds color to any entree and makes an attractive plate.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2 medium potatoes, peeled and quartered
1 medium carrot, chopped
1/4 cup chopped onion
2 tablespoons heavy whipping cream
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper
Pinch sugar

Steps:

  • Place the vegetables in a saucepan, cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until tender., Drain and place vegetables in a bowl; mash until smooth. Add the cream, butter, salt, pepper and sugar; mix well.

Nutrition Facts : Calories 247 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 374mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

ROASTED POTATOES, CARROTS & LEEKS



Roasted Potatoes, Carrots & Leeks image

Simply seasoned and flavored with garlic, this fantastic side dish will complement just about any entree. The colorful veggies are easy to prepare and look attractive on a holiday buffet...but you'll want to keep this recipe in mind for meals all year long.-Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 8

2 pounds small red potatoes
1 pound fresh baby carrots
3 tablespoons butter, melted
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
6 medium leeks (white portions only), halved lengthwise, cleaned and cut into 1-inch lengths
2 garlic cloves, minced

Steps:

  • Scrub and quarter potatoes; place in a large bowl. Add the carrots, butter, oil, salt and pepper; toss to coat. Arrange in a single layer in two ungreased 15x10x1-in. baking pans., Bake at 425° for 25 minutes. Add leeks and garlic; bake 20-25 minutes longer or until tender, stirring occasionally.

Nutrition Facts :

MASHED POTATOES AND CARROTS



Mashed Potatoes and Carrots image

Although found as a holiday recipe, this dish can be enjoyed anytime of the year. It was found in The Thanksgiving Cookbook, 1991.

Provided by Sydney Mike

Categories     Mashed Potatoes

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs russet potatoes, peeled, rinsed, cut into large chunks
3/4 lb carrot, trimmed, cut into 2-inch pieces
1 1/2 tablespoons unsalted butter, softened
1/4 cup heavy cream
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Put potatoes & carrots in a large saucepan, then cover with about 2 inches of lightly salted cold water.
  • Bring to a boil, then reduce heat, cover & boil slowly for about 20 minutes, or until both vegetables are very tender. Drain thoroughly & reserve 3/4 cup of the cooking liquid.
  • Mash vegetables, then add the butter & the reserved hot cooking liquid, beating until the mixture is fairly smooth.
  • Add the cream, salt & pepper & beat until nearly smooth ~ Small lumps of carrot are not a problem!
  • Reward over low heat, beating constantly, then serve. DO NOT COVER AFTER THEY ARE MASHED, OR THE VEGETABLES WILL BECOME MUSHY.

Nutrition Facts : Calories 255.8, Fat 10.2, SaturatedFat 6.2, Cholesterol 31.8, Sodium 656.6, Carbohydrate 38.4, Fiber 6.2, Sugar 5.4, Protein 4.6

CREAMY POTATO, CARROT, AND LEEK SOUP



Creamy Potato, Carrot, and Leek Soup image

Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient.

Provided by Andrea Luhman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

2 tablespoons butter
4 leeks, chopped
4 celery stalks, chopped
4 cups chicken broth
4 cups vegetable broth
6 large potatoes, diced
5 carrots, chopped
2 teaspoons salt
1 bay leaf
1 cup heavy whipping cream

Steps:

  • Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
  • Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
  • Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.

Nutrition Facts : Calories 416.1 calories, Carbohydrate 64 g, Cholesterol 50.9 mg, Fat 15 g, Fiber 9.2 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 1413.3 mg, Sugar 8.7 g

BAKED POTATOES, LEEKS AND CARROTS



Baked Potatoes, Leeks and Carrots image

A very simple vegetable dish, great with any kind of meat or fish. Adapted from the Silver Spoon book of Italian cooking. A food processor makes this dish quite quick to prepare.

Provided by Sackville

Categories     Potato

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

400 g potatoes, peeled and thinly sliced
300 g leeks or 300 g onions, thinly sliced
200 g carrots, peeled and thinly sliced
6 fresh basil leaves, torn or 6 fresh parsley, chopped
salt and pepper, to taste
50 g emmenthaler cheese or 50 g cheddar cheese, grated
olive oil, for brushing and drizzling

Steps:

  • Heat the oven to 180 C or 350°F.
  • Brush a dish with oil (earthenware is recommended) and mix the potatoes, carrots and leeks in the dish along with the parsley or basil, salt and pepper.
  • Spread evenly in the dish, cover with foil and bake for 60 minutes or until vegetables are tender.
  • Remove the foil, sprinkle with cheese and return to the oven until the cheese melts.
  • Serve hot straight from the dish.

MASHED POTATOES WITH KALE AND LEEKS



Mashed Potatoes with Kale and Leeks image

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

8 medium red potatoes
2 cups kale, chopped (_not_ packed too snuggly ;)
1 medium leek, thinly sliced
4 cloves garlic, minced
4 tablespoons olive oil, divided
1 cup potato water
salt and pepper

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 AND CARROTS



Mashed Potatoes and Carrots image

Provided by Pierre Franey

Categories     easy, weekday, one pot, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 pound Russet or Yukon Gold potatoes
3/4 pound carrots, peeled and sliced, about 1/4 inch thick
1/2 cup sliced white onions
Salt and freshly ground pepper to taste
1 cup milk
2 tablespoons butter
1 pinch nutmeg, freshly grated
pinch ground cumin
2 tablespoons finely chopped parsley

Steps:

  • Peel potatoes, and rinse well. Cut lengthwise into large cubes.
  • Place the potatoes, sliced carrots and onions in a saucepan with water to cover and salt to taste. Bring to a boil and simmer for 12 to 15 minutes or until the potatoes are tender. Drain.
  • Meanwhile heat the milk in a saucepan.
  • Place the potato mixture through a food mill or a potato ricer. Place into a saucepan, add the butter and mix well with a wooden spoon. Add the nutmeg, cumin and parsley. Add the milk, gradually stirring with a wooden spoon. Check for seasoning and keep warm.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 660 milligrams, Sugar 9 grams, TransFat 0 grams

MASHED POTATOES WITH PANCETTA AND LEEKS



Mashed Potatoes with Pancetta and Leeks image

Categories     Pork     Potato     Vegetable     Side     Sauté     Christmas     Easter     Thanksgiving     Dinner     Winter     Christmas Eve     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 8

12 ounces Yukon Gold potatoes (about 2 medium), unpeeled
2 ounces sliced pancetta* or 3 bacon slices, chopped
3 tablespoons extra-virgin olive oil
2 cups chopped leeks (white and pale green parts only)
3/4 teaspoon dried thyme
1/4 cup 1/4-inch carrot pieces
1/3 cup 1/4-inch zucchini pieces
*Available at Italian markets and some supermarkets.

Steps:

  • Cook potatoes in pot of boiling salted water until tender, about 30 minutes.
  • Meanwhile, sauté pancetta in large skillet over medium heat until crisp, 10 minutes. Transfer pancetta to small bowl. Add 1 tablespoon oil to same skillet. Reduce heat to medium-low. Add leeks and thyme; sauté until leeks are tender, about 5 minutes. Add carrot; sauté 4 minutes. Add zucchini; sauté until vegetables are crisp-tender, about 1 minute longer.
  • Drain potatoes. Peel and return to same pot. Add remaining 2 tablespoons oil and mash to chunky purée. Stir in pancetta and vegetable mixture. Season with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)

MASHED POTATOES & CARROTS



Mashed Potatoes & Carrots image

This recipe is so simple but was not posted so I thought I would post it. I used left over cooked carrots and rather than reheat them I threw them in with the potatoes for the last 5 minutes cooking time. The amount of Carrot & potato should be about equal. You may add parsley, bacon, turnip or any other ingredient that you wish or have them plain like this recipe. Excellent way to use up left over veggies.

Provided by Bergy

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

4 medium potatoes, scrubbed, cut in chunks
4 large carrots, cleaned cut into 1-inch chunks
2 tablespoons butter or 2 tablespoons margarine
salt & pepper

Steps:

  • Boil the potatoes until tender.
  • Boil the carrots in a separate pot until tender.
  • Drain the potatoes & carrots.
  • Mix together, mash with the butter (margarine).
  • Serve.

Nutrition Facts : Calories 244.4, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 113.2, Carbohydrate 44.1, Fiber 6.7, Sugar 5.1, Protein 5

POTATOES, LEEKS, AND CARROTS IN PARCHMENT



Potatoes, Leeks, and Carrots in Parchment image

When cooking in parchment, choose vegetables with similar cooking times so they'll be ready all at once. Feel free to add fresh herbs or lemon, orange, or lime zest for added flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 6

3/4 pound small new potatoes, halved or quartered if large
2 medium leeks (white parts only), halved lengthwise, rinsed well, and cut into 3-inch pieces
1/2 pound small carrots, halved crosswise if long, or large carrots, cut into thin 3-inch sticks
10 sprigs thyme
1 tablespoon unsalted butter (optional), cut into small pieces
Coarse salt and ground pepper

Steps:

  • Preheat oven to 400 degrees. Place potatoes, leeks, carrots, thyme, and butter (if using) in center of a 24-inch-long piece of parchment. Season with salt and pepper. Fold into a twist or envelope shape.
  • Place packet on a rimmed baking sheet and bake until packet is puffed up and potatoes are tender, 25 to 30 minutes.

Nutrition Facts : Calories 117 g, Fiber 4 g, Protein 3 g

CARROT MASHED POTATOES



Carrot Mashed Potatoes image

Serve this creamy side dish with our Turkey Meatloaf Muffins for a delicious meal for the whole family that kids will really enjoy.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

2 pounds boiling potatoes, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
1/2 cup half-and-half or milk
2 tablespoons unsalted butter
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper

Steps:

  • Place potatoes and carrots in a small stockpot with enough cold water to cover; bring to a boil over high heat. Reduce heat; simmer until tender, about 10 minutes. Drain, and return to pot; place over low heat to dry out, 1 to 2 minutes.
  • Remove pot from heat. Pour half-and-half over vegetables, and add butter; roughly mash with a wooden spoon or potato masher. Season with salt and pepper, and serve immediately.

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From youtube.com


RECIPE OF MASHED POTATOES AND CARROTS 2021 EASY RECIPE TOP
4 potatoes; 4 carrots; 1 onion; 2 teeth of Garlic; 1 leek; 1 teaspoon of butter; 1 tablespoon of olive oil; 1 brick of cream; 100 gr. grated cheese; Paprika powder; Salt; Preparation of the mashed potatoes and carrots. Before starting, peel and wash the potatoes and carrots very well. Cut them into pieces of equal size for faster cooking.
From easyrecipe.top


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