Mashed Potatoes with Rosemary and Leeks
Creamy, herbaceous, and deeply flavorful, these Mashed Potatoes with Rosemary and Leeks elevate the classic comfort food to gourmet status. Made with fluffy russet potatoes, softened leeks, and infused with the earthy aroma of fresh rosemary, this dish strikes the perfect balance between richness and elegance. A touch of heavy cream and butter ensures velvety smoothness, while sautéed garlic and leeks add depth of flavor that makes every bite irresistible. Perfect as a side dish for holiday feasts, family dinners, or any special occasion, this recipe pairs beautifully with roasted meats or vegetable mains. Quick to prepare in just under 45 minutes, these mashed potatoes are a simple yet stunning addition to your table.
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Recipe Information
Ingredients
- 2 lbs Russet potatoes
- 2 large stalks Leeks
- 1 tbsp Fresh rosemary
- 4 tbsp Unsalted butter
- 0.5 cup Heavy cream
- 0.5 cup Milk
- 1 tbsp Olive oil
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 2 cloves Garlic
Instructions
Peel and chop the russet potatoes into even-sized chunks to ensure uniform cooking.
Rinse the chopped potatoes under cold water to remove any excess starch.
Place the potatoes in a large pot, cover with cold water, and add 1 teaspoon of salt. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for 15-20 minutes or until the potatoes are fork-tender.
While the potatoes are cooking, prepare the leeks. Trim the dark green tops and root ends, then slice the leeks in half lengthwise and rinse thoroughly under running water to remove any dirt. Slice the leeks thinly.
Heat the olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the sliced leeks, minced garlic, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the leeks are softened but not browned.
Finely chop the fresh rosemary and set it aside.
Drain the cooked potatoes and return them to the pot. Allow the residual heat to dry them out for about 1 minute.
Add the remaining butter, heavy cream, milk, and the prepared rosemary to the pot with the potatoes. Mash the potatoes using a potato masher or a ricer until smooth and creamy.
Fold in the cooked leeks and garlic mixture, stirring until evenly combined.
Season the mashed potatoes with the remaining salt and black pepper to taste. Adjust seasoning as needed.
Serve immediately, garnished with an additional sprinkle of fresh rosemary if desired.
Nutrition Facts
Calories |
2073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 3824 mg | 166% | |
| Total Carbohydrate | 250.4 g | 91% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 28.3 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 504 mg | 39% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 5934 mg | 126% | |
*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.
