Leek Mashed Potatoes

Recipe from Southern Living

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  • 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


  1. Remove root, tough outer leaves, and green tops from leeks. Cut leeks in half lengthwise; rinse and drain. Chop leeks.
  2. Cook sherry and 1 tablespoon butter in a large saucepan over medium-high heat until butter melts; add leeks, and sauté 5 minutes. Add potatoes, 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.
  3. Combine potato mixture, 1/4 cup butter, half-and-half, and salt in a large bowl; mash with a potato masher until smooth.
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