Smashed Leek Potatoes
Creamy, savory, and irresistibly hearty, Smashed Leek Potatoes are the perfect twist on a comfort food classic. This recipe combines tender Yukon Gold potatoes with buttery, caramelized leeks and a hint of garlic for a dish that's as flavorful as it is satisfying. The potatoes are lightly smashed to maintain a rustic texture, then enriched with heavy cream and butter for velvety smoothness. The sweet, mellow leeks add an earthy depth, while a sprinkle of fresh parsley provides a bright, herby finish. Ideal as a side for roasted meats or as a standalone meal, these smashed leek potatoes are simple to prepare and sure to impress at any gathering. Whether you're hosting a dinner party or looking for an elevated take on mashed potatoes, this recipe offers both comfort and sophistication. Keywords: smashed leek potatoes, easy potato side dish, buttery leeks, mashed potatoes with leeks, comfort food recipes.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 Leeks
- 4 tablespoons Unsalted butter
- 0.5 cups Heavy cream
- 1 tablespoon Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
- 6 cups Water
Instructions
Peel the potatoes, if desired, and cut them into quarters. Rinse them under cold water to remove any excess starch.
Fill a large pot with 6 cups of water, add 1 teaspoon of salt, and bring to a boil.
Once boiling, add the quartered potatoes to the pot and cook for 15-20 minutes or until a fork easily pierces through them.
While the potatoes cook, prepare the leeks by trimming the roots and dark green tops. Slice the white and light green parts into thin rounds.
Rinse the sliced leeks thoroughly in a bowl of cold water to remove any sand or dirt, then drain and pat dry.
In a medium skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Add the sliced leeks and cook, stirring frequently, for 6-8 minutes or until softened and lightly golden. Add the minced garlic and cook for another minute. Remove from heat and set aside.
Drain the cooked potatoes and return them to the pot. Allow them to sit for a minute so the excess moisture evaporates.
Add the remaining 2 tablespoons of butter, heavy cream, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot with the potatoes.
Using a potato masher, smash the potatoes to your desired consistency. Leave them slightly chunky for texture.
Gently fold in the cooked leeks and garlic mixture until evenly combined. Taste and adjust seasoning if needed.
Transfer the smashed leek potatoes to a serving bowl and garnish with chopped parsley, if desired. Serve warm.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 3732 mg | 162% | |
| Total Carbohydrate | 187.4 g | 68% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 13.3 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4223 mg | 90% | |
*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.
