Yield:
Makes 6 servings

How to Make It

Step 1

Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until potatoes are tender. Drain, and keep warm.

Step 2

Remove root, tough outer leaves, and tops from leeks, leaving 2 inches of dark leaves. Thinly slice leeks; rinse well, and drain.

Step 3

Melt 2 tablespoons butter in a large skillet over medium-high heat; add leeks, and saute 5 minutes. (Do not brown.)

Step 4

Mash potatoes with a potato masher; stir in remaining 1/2 teaspoon salt, 1/2 cup butter, and next 3 ingredients until blended. Stir in leeks.

Ratings & Reviews

princessbee's Review

princessbee
December 29, 2009
I made these for Christmas Eve dinner and they were pretty good. I made them per the directions and they needed a little more salt & pepper. Also, I had 6 adults and a child for dinner and there were PLENTY of potatoes left over. I would estimate this actually serves 10-12!! But, I will make them again ~ just more salt & pepper.

fuzzycat's Review

AndreaSaunders
January 01, 2009
These were very tasty and creamy. I used a ricer instead of a masher, which made the potatoes a little smoother and creamier. This dish was a hit at our Christmas dinner.

AndreaSaunders's Review

fuzzycat
December 28, 2008
Love the leeks in this, but I think the recipe would be even better with Yukon Gold potatoes. I think they mash (and taste) better than russets.