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! 

Potato Leek Mashed Potatoes.
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Cook time: 
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Serves: 6-8 Servings
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Drain the cooked potatoes and transfer to a large bowl, add the remaining butter to the potatoes to melt while they’re still hot.
  5. 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.
  6. 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.
  7. **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!