Best Leeked Whipped Potatoes Recipes

LEEKED WHIPPED POTATOES

Steps:

• Peel and roughly chop the potatoes into quarters (if potatoes are especially large cut them into 2-inch pieces).
• Place potatoes in a salad spinner or a colander set inside a large bowl. Fill with water to cover the potatoes by 1 inch and let soak 30 minutes. (Covered potatoes can be refrigerated for up to 4 hours.)
• Meanwhile, combine the butter, leeks, and chives in a small saucepan and place over medium heat. When the butter has melted and it starts to bubble, reduce the heat to low and simmer until the butter is flavorful but the solids have not browned, about 10 minutes. Remove from the heat and let steep for 20 minutes. Strain through a fine sieve and set the butter aside. (The solids can be reserved for stirring into the final dish or for another use.)
• Remove the potatoes from the water and drain, being careful not to stir up the starch that has settled on the bottom. Move the potatoes to a large, wide Dutch oven and cover with fresh water by 1 inch. Add 3 tablespoons of the salt and place over high heat until water comes to a gentle boil. Reduce the heat to medium to maintain a gentle but not full or "roiling" boil. Cook the potatoes gently until the internal temperature of the potatoes reaches 205 degrees F and the thermometer probe meets barely any resistance, 25 to 35 minutes.
• Drain the potatoes then rinse thoroughly with hot water and allow to drain again.
• Meanwhile heat the cream in the microwave for 45 seconds. Avoid boiling.
• Return the potatoes to the pot and stir over low heat for 1 minute to dry them further. Add the melted butter then roughly mash the potatoes with a potato masher, being sure to press the masher all the way to the bottom of the pot.
• Add the warmed cream, white pepper and remaining tablespoon of salt. Whip the potatoes with an electric hand mixer, starting on low then boosting the speed to high for 30 seconds. Scrape the sides of the bowl and whip for 10 more seconds. That's it. Whipping any further will result in gluey...not fluffy. Transfer to a large (ideally warmed) bowl and serve to a grateful world.

LEEK AND GARLIC MASHED POTATOES

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.

MASHED POTATOES WITH LEEKS

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.

BUTTERY NEW POTATOES WITH LEEKS AND PARSLEY

Steps:

• Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.
• Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.
• Gently stir in warm potatoes; season with freshly ground black pepper.

GARLICKY MASHED POTATOES WITH LEEKS

Steps:

• Preheat the oven to 350 degrees F.
• Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork.
• Heat the butter and 2 tablespoons water in a large skillet set over medium heat. Add the leeks and cook, stirring occasionally, until tender, 10 to 15 minutes.
• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the leeks. Mash the potatoes and leeks with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper.

LEEK MASHED POTATOES

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.

AMAZING WHIPPED POTATOES

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, about 20 minutes. Drain and transfer to a large bowl.
• Beat butter and cream cheese into the potatoes with an electric mixer until butter is nearly melted. Add milk and sour cream; beat until smooth. Season with salt and black pepper.

POTATO LEEK SOUP

Steps:

• Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.
• Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.
• Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan. Add remaining chunky soup. Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.