Every year I like to take a look at the classic Thanksgiving recipes and imagine new ways to mix up the flavors for a fresh twist. I’ve created dozens of veggie recipes, countless stuffing combinations, but I often stop short at fussing with mashed potatoes. Why mess with perfection? Well, recently I was craving potato leek soup and made a batch for dinner — it hit the spot and as I was enjoying it a lightbulb when off. Why not give my classic mashed potatoes a potato-leek inspired treatment? The flavors of the traditional mashed potatoes are still there in this recipe, but the sautéed shallots and leeks kick up the flavor just a bit for something really special. Get the full recipe below!
- 1 Cup of Leeks, whites and light green parts thinly sliced
- 2 Large Shallots, thinly sliced
- 1 Large Garlic Clove, minced
- 3 Pounds of Yukon Gold Potatoes, peeled and quartered
- 12 Tablespoons of Butter, divided
- ¼ Cup of Whole Milk
- ¾ Cup of Sour Cream
- Salt and Pepper
- Melt 2 tablespoons of butter in a pan over medium heat. Add the thinly sliced white and light green leeks, shallots, and minced garlic. Sauté until the ingredients are soft and translucent, about 10 minutes.
- While the leeks mixture is cooking, bring a large pot of salted water to a boil. Drop peeled and quartered potatoes into the boiling water.
- Cook the potatoes for about 20-25 minutes; remove a potato and test for doneness. A knife should glide easily through the potato when they’re cooked through.
- Drain the cooked potatoes and transfer to a large bowl, add the remaining butter to the potatoes to melt while they’re still hot.
- Use a hand masher to begin to mash the potatoes and incorporate the melting butter. After butter is melted add in the whole milk and sour cream.
- Mash until you reach your desired texture and then fold in the sautéed leek, shallot and garlic mixture. Season with salt and pepper to taste.
- **Tip: To get fluffy mashed potatoes, use either a potato ricer or a hand masher. I prefer a few bites of non-mashed bits in my potato for texture, so a hand masher has always been my preference. A potato ricer will give you a smoother textured mashed potato. Don’t use a blender or food processor to mash the potatoes though; they’ll end up gluey!
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