Mashedpotatoesandleekswiththyme Recipes

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MASHED POTATOES WITH LEEKS

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8



Mashed Potatoes with Leeks image

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.

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

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



Leek, Mushroom & Thyme Mashed Potatoes image

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

4 medium potatoes or 800 g potatoes
40 g butter
1/4 cup milk
1 teaspoon brown sugar
1 tablespoon vegetable oil
1 small leek, finely sliced
250 g mushrooms
4 garlic cloves, minced
1 tablespoon fresh thyme, finely chopped
2 tablespoons dry white wine

MASHED POTATOES AND LEEKS WITH THYME

Categories     Potato     Side     Bake     Thanksgiving     Vegetarian     Leek     Chill     Thyme     Simmer     Gourmet

Yield Serves 8

Number Of Ingredients 6



Mashed Potatoes and Leeks with Thyme image

Steps:

  • In an 8-quart kettle combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes.
  • While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste.
  • Drain potatoes in a colander and return to kettle. Dry potatoes over low heat, shaking kettle,1 minute. Cool potatoes just until they can be handled and peel. While potatoes are still warm, force through a ricer into a large bowl. In a small saucepan heat milk and cream until mixture just comes to a boil. Stir leeks and milk mixture into potatoes and season with salt and pepper. Spread potato mixture in a buttered 4-quart shallow baking dish. Chill potato mixture, covered, 1 day.
  • Preheat oven to 350° F.
  • Dot potato mixture with remaining 2 tablespoons butter and bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes.

3 pounds russet (baking) potatoes (about 6)
6 leeks (white and pale green parts only), chopped, washed well, and drained
6 tablespoons unsalted butter
1 tablespoon fresh thyme leaves, minced
1 cup milk
1/2 cup heavy cream

MASHED POTATOES WITH LEEKS AND SOUR CREAM

Provided by Food Network

Categories     side-dish

Time 45m

Yield approximately 12 cups

Number Of Ingredients 7



Mashed Potatoes with Leeks and Sour Cream image

Steps:

  • Peel potatoes and quarter them. Put in a pot of cold water with some salt and bring to a boil. Turn down to a simmer and cook until tender, 15 to 20 minutes.
  • Clean and chop leeks. Melt the 2 tablespoons butter in a large saute pan. Add leeks and sweat until they are soft and translucent. Add chicken broth and a little salt and white pepper and simmer for 3 to 4 minutes. Puree all in blender and put aside.
  • Mash the potatoes with a masher. Add leeks, sour cream, 1/2 cup butter, and milk. Whip with an electric hand mixer. Do not over beat. Season, to taste, with salt and white pepper. Can be reheated in microwave before serving.
  • Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

12 baking potatoes
4 large leeks
2 tablespoons unsalted butter plus 1/2 cup
2 cups chicken broth
Salt and white pepper
1 cup sour cream
1/2 cup whole milk

MASHED POTATOES WITH LEEKS AND GARLIC

Categories     Garlic     Potato     Side     Vegetarian     Leek     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 5



Mashed Potatoes with Leeks and Garlic image

Steps:

  • In a large heavy skillet cook the leeks and 4 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 8 to 10 minutes, or until they are very tender, and keep them warm. In a kettle combine the potatoes, peeled and cut into 1-inch pieces, the garlic, and enough water to cover the potatoes by 1 inch, bring the water to a boil, and simmer the potatoes for 10 to 15 minutes, or until they are tender. Drain the potatoes and garlic in a large colander, return the potatoes to the kettle, reserving the garlic, and cook them over moderate heat, shaking the kettle, for 30 seconds to let any excess liquid evaporate. Peel the reserved garlic, force the garlic and the potatoes through a ricer or the medium disk of a food mill into a bowl, and stir in the remaining 2 tablespoons butter, the leeks, the milk, and the salt and pepper to taste.

3 1/2 cups finely chopped white and pale green part of leek, washed well and drained
3/4 stick (6 tablespoons) unsalted butter
3 pounds russet (baking) potatoes (about 6 large)
6 garlic cloves, unpeeled
1/2 cup of milk

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



Leek and Garlic Mashed Potatoes image

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

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

MASHED POTATOES WITH CREAM

Delicious and creamy mashed potatoes.

Provided by Crystal Sanders

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 6

Number Of Ingredients 4



Mashed Potatoes with Cream image

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, 15 to 20 minutes. Drain and transfer to a mixing bowl.
  • Add cream, butter, salt, and pepper to the potatoes. Mix until smooth and creamy, adding more cream for creamier potatoes.

Nutrition Facts : Calories 436.5 calories, Carbohydrate 38.3 g, Cholesterol 95 mg, Fat 30.2 g, Fiber 4.7 g, Protein 5.3 g, SaturatedFat 18.9 g, Sodium 136.8 mg, Sugar 1.7 g

6 medium potatoes, peeled and cubed
1 cup heavy whipping cream, or more to taste
½ cup salted butter, cubed
salt and ground black pepper to taste

MASHED POTATOES WITH ROSEMARY AND LEEKS

Make and share this Mashed Potatoes With Rosemary and Leeks recipe from Food.com.

Provided by threeovens

Categories     Potato

Time 40m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 9



Mashed Potatoes With Rosemary and Leeks image

Steps:

  • Cook potato cubes in boiling water for 15 to 20 minutes until tender. Drain and return to pot and cover.
  • Heat oil in a 2 quart saucepan and lightly brown the leeks and garlic. Add fresh rosemary and continue to cook 2 minutes. Add wine or chicken broth. Using and electric mixer, mix in potatoes. Slowly add sour cream and milk. Season with salt and pepper to taste.
  • Note: potatoes can be mashed manually, then stirred in by hand, as well as the sour cream and milk.

2 lbs potatoes, cut in cubes (peeling optional)
1 tablespoon olive oil
1 tablespoon garlic clove, minced
1 small leek, white part only, chopped
1 tablespoon rosemary, chopped
salt and pepper
2 tablespoons chicken broth or 2 tablespoons dry white wine
4 tablespoons sour cream
2 tablespoons milk

MASHED POTATOES AND LEEKS WITH THYME

This is a great recipe for mashed potatoes made the night before. The leeks and thyme make them a bit more interesting than the usual mashed potatoes.

Provided by Jules127

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6



Mashed Potatoes and Leeks With Thyme image

Steps:

  • In an 8-quart kettle combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes.
  • While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste.
  • Drain potatoes in a colander and return to kettle. Dry potatoes over low heat, shaking kettle,1 minute. Cool potatoes just until they can be handled and peel. While potatoes are still warm, force through a ricer into a large bowl. In a small saucepan heat milk and cream until mixture just comes to a boil. Stir leeks and milk mixture into potatoes and season with salt and pepper. Spread potato mixture in a buttered 4-quart shallow baking dish. Chill potato mixture, covered, 1 day.
  • Preheat oven to 350°F.
  • Dot potato mixture with remaining 2 tablespoons butter and bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes.

Nutrition Facts : Calories 319.3, Fat 15.6, SaturatedFat 9.7, Cholesterol 47.5, Sodium 45.4, Carbohydrate 41.1, Fiber 5, Sugar 4, Protein 5.8

3 lbs russet potatoes (about 6)
6 leeks, chopped, washed well, and drained (white and pale green parts only)
6 tablespoons unsalted butter
1 tablespoon fresh thyme leave, minced
1 cup milk
1/2 cup heavy cream

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