Rustic Potato Leek Mash, buttery, silky, smooth puree of potatoes, with a mix of sauteed leeks blended in, giving this recipe such flavors, bringing new meaning to budgeting and comfort food.
Rustic Potato Leek Mash, a great side dish to those family style dinners. This recipe brings in rustic feels with the comfort of mashed potatoes that has graced tables for centuries, and to this day is one of my favorite comfort foods in our repertoire, with its starchy, rich, buttery, smooth texture that makes you want another, then another spoonful.
I don’t know about anybody else, but I believe mashed potatoes are a favorite among many people. Well maybe not the Paleo diet people, but that’s alright, more for us to enjoy! Whether gracing the table next to a roast, or at Christmas dinner with a roasted turkey, or the side of a vegetarian meal, this rustic potato leek mash has such a rich flavor and texture, that there will be no need to drown it in gravy.
One thing that I love about this dish is that it is so economical, and the numbers it can feed is substantial. I remember being a student and money was pretty tight with not a lot of time to work and make money. Recipes included mac and cheese with variations of tuna, hot dogs, and even Asian spiced mac and cheese. When things were really tight, one of my favorite meals was just potatoes boiled then mashed and whipped with butter and milk. Smooth enough but not runny. I would use the leftover -if there was any- and bake it in the oven with some parmigiano, and bread crumbs, or the next morning making potato pancakes, fried, giving you a nice crispy crust and a smooth rich inside. Think about it a 10 lb bag of potatoes cost about 5-6 dollars and that would have lasted me a week when in school, very dollar savvy, for the budget wise student life.
Easy, Breezy, Rustic Potato Leek Mash!
This recipe is the epitome of quick and easy. In just about 20 minutes you have a dish that could accompany a variety of different dishes, but substantial enough to star as a main. We purchased the potatoes and leeks from the Strathcona Farmers Market, where we always feel ensured that we are buying great quality produce, that is both fresh and great tasting. The vendor for this produce of leeks and new potatoes was August Organics, located in the far southeast corner of the market.
In a pot of salted water we boiled the potatoes that where peeled and washed. While the potatoes where boiling, Nicoletta cleaned and sliced the leeks, then sauteed them with some butter, thyme, oregano, salt and pepper, until soft and caramelized.
When the potatoes were fork tender we drained them and added some butter and milk and mashed them till nice and smooth, tasting to see if seasoning was needed. In went the sauteed leeks and a quick stir, a pat of butter on top, and this recipe was done.
I love the pools of butter and leek that find its way into the crevices of this dish. Talk about craving something, just the aroma alone has me hooked. The first spoonful gives us the delightfulness of this rustic dish. The potatoes starchy and creamy with that subtle earthiness. The butter and milk giving the potato some richness and moistness. The leeks offering subtle sweetness and soft succulent texture that is so enhanced by the butter, and hits of sea salt, fresh cracked black pepper, thyme and oregano. Each mouthful deliberately lingering on your tongue as you marvel at the flavor of this Rustic Potato Leek Mash.
Whether you are a student on a budget, or just a person wanting to delight your family and friends with great comforting food, this Rustic Potato Leek Mash is a great dish that has all the right flavors to be a great paring to other great dishes, or even to be a dish on its own. Being both economically wise and delicious makes it all the more appealing. We served ours with a beautifully grilled portobello mushroom. Its texture and flavor, robust and meaty, was a perfect match to the texture and taste of this recipe.
Song of the day: “Ophelia”, by The Lumineers.
P.S. The next day we made a wonderful breakfast jar of Coddled Egg on Whipped Potato Leek Puree, using the leftover mash, it was amazing! Stay tuned for the recipe and pictures, coming soon to our blog!Print
- 5 medium Yukon gold potatoes, peeled and chopped
- 2 sticks butter
- 2 leeks (white and light green parts), thoroughly rinsed and thinly sliced
- 1 tsp thyme
- 1 tsp oregano
- salt and pepper
- 1/2 cup milk, warmed
- Put the potatoes in a large saucepan filled with salted water and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are fork tender (but not falling apart).
- Clean and slice the leeks.
- Melt half of the butter in a large skillet over medium heat. Add the leeks, thyme and oregano. Cook, stirring often, until leeks soften. Season with salt and pepper and set aside.
- Drain the potatoes, add the rest of the butter and mash with a potato masher until smooth. Gradually add the warm milk and mashing until creamy (adding more milk if necessary).
- Stir in the cooked leeks and adjust with salt,and pepper.
- Transfer the rustic potato and leek mash to a bowl.
- Top with a pat of butter before serving.
- Serving Size: about 6 side servings
Another great and delicious dish featuring potatoes is this POTATO AND SPINACH GATEAU (GATTÒ DI PATATE)
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