Nifs Buttermilk Mashed Potatoes With Sauteed 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 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.

BUTTERMILK MASHED POTATOES



Buttermilk Mashed Potatoes image

Extra creamy buttermilk mashed potatoes bursting with flavor. No need to add gravy!

Provided by J

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 6

Number Of Ingredients 6

6 medium white potatoes, peeled
¾ cup buttermilk
3 tablespoons butter
2 tablespoons chicken bouillon powder
2 teaspoons chopped fresh dill
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and mash in a large bowl.
  • Add buttermilk, butter, bouillon powder, dill, salt, and pepper and mash until creamy.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 39.1 g, Cholesterol 16.8 mg, Fat 6.5 g, Fiber 4.7 g, Protein 5.7 g, SaturatedFat 3.9 g, Sodium 486.6 mg, Sugar 3.5 g

MASHED POTATOES WITH LEEKS AND SOUR CREAM



Mashed Potatoes with Leeks and Sour Cream image

Categories     Potato     Side     Sauté     Wheat/Gluten-Free     Leek     Sour Cream     Bon Appétit

Yield Serves 6

Number Of Ingredients 5

3 tablespoons butter
4 large leeks (white and pale green parts only), quartered lengthwise, thinly sliced crosswise
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
2 1/4 cups water
1/4 cup sour cream

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.

MASHED POTATOES WITH SAUTEED LEEKS



Mashed Potatoes with Sauteed Leeks image

Categories     Potato     Side     Vegetarian     Quick & Easy     Leek     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 5

2 baking potatoes, peeled, cut into 3/4-inch pieces
2 tablespoons (1/4 stick) butter
2 large leeks, sliced (white and light green parts)
1/4 cup milk
Salt and pepper

Steps:

  • Cook potato pieces in large pot of boiling water until tender.
  • Meanwhile, melt 2 tablespoons butter in heavy medium skillet over medium-low heat. Add leeks and cook until tender and beginning to color, stirring frequently, about 10 minutes.
  • Drain potatoes and return to pot. Mash. Mix in milk. Stir in leek mixture. Season with salt and pepper and serve.

SAUTEED POTATOES AND LEEKS



Sauteed Potatoes and Leeks image

Make and share this Sauteed Potatoes and Leeks recipe from Food.com.

Provided by lazyme

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons butter
2 leeks, sliced
4 large potatoes, cooked in skins
1/4 teaspoon celery seed
parsley, chopped
salt and pepper

Steps:

  • Heat butter in frying pan.
  • Add leeks and cover pan; cook 8 to 10 minutes over low heat.
  • Peel potatoes and cut into thick slices; add to frying pan.
  • Season and sprinkle in celery seed; mix well and cook, uncovered, 7 to 8 minutes over medium heat.
  • Sprinkle with chopped parsley and serve immediately.

Nutrition Facts : Calories 362.7, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 72.1, Carbohydrate 70.8, Fiber 8.9, Sugar 4.6, Protein 8.2

NIF'S BUTTERMILK MASHED POTATOES WITH SAUTEED LEEKS



Nif's Buttermilk Mashed Potatoes With Sauteed Leeks image

I kept this recipe light but you can add butter if you want to! It's an easy way to make potatoes with a little twist. I find that the salt and pepper are necessary because you don't use the salty butter. Enjoy!

Provided by Nif_H

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 lbs potatoes, peeled and cubed (2-inch - 3-inch cubes)
2 tablespoons olive oil
2 cups leeks, whites and light greens, cut into 1/4-inch slices and rinsed
1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary, minced
1 cup fat-free buttermilk, slightly warmed
sea salt & freshly ground black pepper

Steps:

  • Boil potatoes in salted water until fork tender.
  • Meanwhile, saute leeks in olive oil over medium heat in a nonstick pan until slightly golden, about 4 minutes. Add rosemary and stir for an additional minute or so - until you can smell it).
  • Strain the potatoes when they are tender but do not rinse. Add buttermilk and mash or use a hand blender on low (never high!) to mash them. Add most of the leek mixture and salt and pepper to taste ~ important!
  • Scoop into a serving dish and sprinkle reserved leek mixture on top.

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