Mashed Potatoes and Leeks with Thyme
Creamy, comforting, and elevated with a touch of elegance, these Mashed Potatoes and Leeks with Thyme offer a flavorful twist on the classic side dish. Made with fluffy russet potatoes, sweet sautéed leeks, and aromatic fresh thyme, this recipe is the perfect harmony of rich and earthy flavors. The velvety texture is achieved by mashing the potatoes with a generous dose of heavy cream and butter, while the tender leeks, cooked to golden perfection, infuse each bite with subtle sweetness. Finished with a sprinkling of thyme, this dish is ideal for cozy dinners, festive gatherings, or any occasion that calls for a sophisticated yet simple side. Whether paired with roasted meats or enjoyed on its own, this dish is sure to impress. Keywords: mashed potatoes, leeks, thyme, creamy side dish, holiday recipes, comfort food.
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Recipe Information
Ingredients
- 2 pounds russet potatoes
- 2 leeks
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 8 cups water
Instructions
Peel the russet potatoes and cut them into 1-inch cubes. Rinse them under cold water to remove excess starch and set aside.
Prepare the leeks by trimming the root ends and dark green tops, leaving the light green and white parts. Slice them lengthwise and rinse thoroughly under cold water to remove dirt and grit. Then slice them crosswise into thin half-moons.
In a large pot, bring 8 cups of water to a boil. Add 1 teaspoon of salt and the cubed potatoes. Cook for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until they soften and become slightly golden. Stir in the fresh thyme leaves and cook for an additional minute. Set aside.
Drain the cooked potatoes and return them to the pot. Over low heat, let the potatoes dry for 1-2 minutes while stirring gently to remove excess moisture.
Add the butter, heavy cream, salt, and black pepper to the potatoes. Using a potato masher, mash until smooth and creamy. Adjust the cream and seasoning if needed.
Gently fold the sautéed leeks with thyme into the mashed potatoes, ensuring an even distribution.
Serve immediately, garnished with additional thyme leaves, if desired.
Nutrition Facts
Calories |
2327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 2668 mg | 116% | |
| Total Carbohydrate | 225.4 g | 82% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 17.5 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 5472 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
