Garlic Leek Mashed Potatoes Recipes

GARLICKY MASHED POTATOES WITH LEEKS

Steps:

• Preheat the oven to 350 degrees F.
• Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork.
• Heat the butter and 2 tablespoons water in a large skillet set over medium heat. Add the leeks and cook, stirring occasionally, until tender, 10 to 15 minutes.
• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the leeks. Mash the potatoes and leeks with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper.

LEEK AND GARLIC MASHED POTATOES

Steps:

• In 3-quart saucepan, place potatoes, leek, garlic, salt and broth. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender (do not drain). Mash potato mixture with potato masher or electric mixer on low speed.
• In 1-quart saucepan, heat 1/4 cup whipping cream and the butter over medium heat, stirring occasionally, until butter is melted. Add cream mixture to potato mixture; continue mashing until potatoes are light and fluffy. Add additional heated whipping cream for desired consistency. Stir in chives.

LEEK MASHED POTATOES

Steps:

• Peel the potatoes and cut them into 1-inch pieces. Put them into a large pot of cold water. Add a big pinch of salt and put the pot over high heat. When it comes to a boil, cook until the potatoes are just cooked through, about 20 minutes.
• While the potatoes are cooking, slice the leeks into small pieces and thoroughly wash to remove any dirt. Put a medium skillet over medium-low heat and add 2 tablespoons butter. When the butter is melted, add the leeks and season with salt and pepper. Cook the leeks until they are very soft, being careful not to let them color or burn, about 20 minutes.
• Drain the potatoes in a colander. Then put the potatoes back into the pot and let the potatoes dry out a bit while you finish the leeks.
• In a small pot over low heat, add the milk, the remaining 4 tablespoons butter, garlic and thyme and warm it up. Strain the garlic and thyme from the warm milk and stir the milk into the potatoes using a wooden spoon. Mash with a potato masher, breaking up the big lumps. Stir in the melted leeks, taste and season with salt and pepper. Reserve 2 cups for another use if desired, such as the Round 2 Recipe Thanksgiving Pie. Cover the rest and keep warm until ready to serve.

GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Slice the top third off the head of garlic. Place on a piece of aluminum foil and drizzle with the olive oil. Sprinkle with the thyme leaves and some kosher salt and pepper, then place the top back on the garlic. Wrap in the foil and roast until the garlic is brown and very soft, about 45 minutes.
• Meanwhile, cover the potatoes with cold water in a large pot. Add 1 tablespoon of kosher salt to the water and bring to a simmer over medium-high heat, about 15 minutes. Simmer until the potatoes are fork-tender, another 15 to 20 minutes.
• Drain the potatoes and return them to the pot. Add the hot chicken broth. Squeeze the roasted garlic out of its skin into a small bowl, drizzling in any olive oil from the foil. Mash the garlic smooth with a fork. Add the garlic to the potatoes and mash until smooth using an immersion blender fitted with the whisk attachment. Add more broth as needed. Once smooth, add three-quarters of the chives and some sea salt and black pepper, then mix through.
• Tip into a serving bowl and garnish with the remaining chives.

MASHED POTATOES WITH LEEKS AND GARLIC

Steps:

• In a large heavy skillet cook the leeks and 4 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 8 to 10 minutes, or until they are very tender, and keep them warm. In a kettle combine the potatoes, peeled and cut into 1-inch pieces, the garlic, and enough water to cover the potatoes by 1 inch, bring the water to a boil, and simmer the potatoes for 10 to 15 minutes, or until they are tender. Drain the potatoes and garlic in a large colander, return the potatoes to the kettle, reserving the garlic, and cook them over moderate heat, shaking the kettle, for 30 seconds to let any excess liquid evaporate. Peel the reserved garlic, force the garlic and the potatoes through a ricer or the medium disk of a food mill into a bowl, and stir in the remaining 2 tablespoons butter, the leeks, the milk, and the salt and pepper to taste.

CRISPY AND CREAMY GARLIC AND LEEK MASHED POTATOES #5FIX

Steps:

• Finely chop one small leek or half of one large one.
• Finely chop 2 garlic cloves.
• In a small pan saute garlic and leeks with 1 tablespoon of Extra Virgin Olive Oil.
• When Leeks are tender and garlic is light golden brown remove pan from heat.
• Stir Garlic and Leek mixture into Mashed Potatoes along with 1/4 cup of sour cream.
• Place mixture in a baking dish sprinkle with Panko and bake at 400 for 15 minutes.

CREAMY GARLIC-PARMESAN MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.
• While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
• Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.

GARLIC MASHED POTATOES

Steps:

• Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
• Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
• Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
• In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.

GARLIC MASHED POTATOES

Steps:

• Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
• Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

MASHED GARLIC POTATOES

Steps:

• Place potatoes, garlic and 1/4 teaspoon salt in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Drain., In a small bowl, mash the potatoes and garlic. Add butter, cream and remaining salt; beat until smooth.

GARLIC & LEEK MASHED POTATOES

Steps:

• In large pot, combine potatoes and garlic with enough salted water to cover by 2 inches. Over high heat, bring to a boil. Reduce heat and simmer until tender, 20 minutes.
• Meanwhile, in large skillet, melt butter over medium heat. Add leeks; cook, stirring occasionally, until tender, 10 minutes. Remove from heat; reserve.
• Drain potatoes and garlic, reserving 1 cup cooking water. Return potatoes and garlic to pot; mash with cheese, salt and enough reserved cooking water until creamy. Stir in leeks. If desired, garnish with chives.