| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 1/2 pounds Yukon Gold potatoes (5 to 6 medium), peeled and chopped
- Kosher salt
- 2 sticks salted butter, cut into pieces, at room temperature
- 2 leeks (white and light green parts), thinly sliced and rinsed
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- Freshly ground pepper
- 1/2 to 3/4 cup milk, warmed
Instructions
- Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are very tender but not falling apart, about 15 minutes.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the leeks, thyme and rosemary. Cook, stirring, until the leeks soften, 12 to 15 minutes; season with salt and pepper and set aside.
- Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Add the remaining 1½ sticks butter, reserving 1 tablespoon for topping, and mash with a potato masher until smooth and the butter has melted. Gradually mash in ½ cup milk and ½ teaspoon salt until creamy, adding up to ¼ cup more milk as needed. Season with salt and pepper and stir in the cooked leeks.
- Transfer the potatoes to a bowl; top with the remaining butter before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 339 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 63 mg |
| Sodium | 493 mg |
Reviews
Added minced garlic but otherwise didn’t change a thing and these were delicious