Chef John Folse's Mashed Potatoes and Leeks

Prep Time: 1 Hour

Yields: 4 Servings



Leeks are mild and sweet vegetables that have a more subtle flavor than their other onion relatives. The addition of leeks to the classic mashed potatoes gives the dish a unique taste. Use green onions if leeks are unavailable in your market.



5 medium potatoes, peeled and largely diced

2 medium leeks, thinly sliced (white and pale parts only)

1 tbsp minced garlic

¼ pound butter

½ cup fresh cream

salt and white pepper to taste



Put potatoes in a large pot, season well with salt and white pepper. Cover potatoes with 1-inch water and boil until tender. While potatoes are boiling, wash leeks in running water then drain in a colander. In a saucepan, melt butter then add leeks and garlic. Cook 3–5 minutes or until wilted. When potatoes are done, drain and place them along with leek mixture in a large bowl. Add cream and mash well. Adjust seasonings if necessary. Serve hot