Leek Mashed Potatoes

Recipe from

Southern Living


2 medium leeks
1/4 cup dry sherry or chicken broth
1 tablespoon butter or margarine
4 large baking potatoes, peeled and cubed
4 cups water
1 tablespoon chicken bouillon granules
4 garlic cloves, chopped
1/4 cup butter or margarine, softened
3 tablespoons half-and-half
1/4 teaspoon seasoned salt


Remove root, tough outer leaves, and green tops from leeks. Cut leeks in half lengthwise; rinse and drain. Chop leeks.

Cook sherry and 1 tablespoon butter in a large saucepan over medium-high heat until butter melts; add leek, and sauté 5 minutes. Add potato, 4 cups water, bouillon granules, and garlic. Bring to a boil; reduce heat, and cook 15 to 20 minutes or until potatoes are tender. Drain.

Combine potato mixture, 1/4 cup butter, half-and-half, and salt in a large bowl; mash with a potato masher until smooth. .

April 2002
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