Best Leek And Garlic Mashed Potatoes Recipes

LEEK AND GARLIC MASHED POTATOES

Leek and Garlic Mashed Potatoes image

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

Ingredients

3 lb potatoes (about 8 medium), peeled and cut into pieces
2 cups sliced leek with some of green top (about 1 medium)
4 cloves garlic, peeled
3/4 teaspoon salt
1 cup Progresso™ chicken broth (from 32-oz carton)
1/4 cup whipping (heavy) cream
1 tablespoon butter or margarine
Additional whipping (heavy) cream, heated, if desired
1 tablespoon chopped fresh chives

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

VEGAN LEEK AND GARLIC MASHED POTATOES

Vegan Leek and Garlic Mashed Potatoes image

Creamy, decadent mashed potatoes. I use vegan butter for a plant-based side dish, but you can certainly use regularly butter as well.

Provided by Bren

Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes

Time 40m

Yield 5

Number Of Ingredients 4

Ingredients

1 pound potatoes, peeled and sliced
3 tablespoons vegan butter (such as Earth Balance ®), or more to taste
2 ½ cups finely chopped leek, white and pale green part only
6 large cloves garlic, peeled and halved

Steps:

Rinse leek well and drain in a colander.
Melt vegan butter in a pot over medium-high heat and stir in leek. Cover and cook, stirring occasionally, until leek is soft, about 10 minutes. Remove from heat and set aside.
Bring a pot of lightly salted water to a boil, add sliced potatoes and garlic, and cook until potatoes are tender, about 20 minutes. Drain potatoes and garlic and return to the pot with the leeks. Mash until desired consistency is reached.

Nutrition Facts : Calories 166 calories, Carbohydrate 24.1 g, Fat 6.8 g, Fiber 2.9 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 81.4 mg, Sugar 2.5 g