Leek mashed potatoes take a beloved comfort food and turn it into a side dish that feels special enough for a holiday table yet simple enough for a cozy dinner at home. Creamy Yukon gold potatoes are blended with roasted leeks, garlic, butter, thyme, milk, and cream for a smooth, savory mash with a refined flavor.
If you enjoy the delicate flavor of leeks, this mashed potato recipe is a delicious way to use them. Roasting the leeks first brings out their natural sweetness, while garlic and thyme-infused cream add warmth and depth to every bite.
These mashed potatoes with leeks are rich without feeling heavy. The leeks add a mild onion-like flavor that blends beautifully with buttery potatoes, creating a dish that tastes familiar but more layered and elegant. It is an excellent choice for Thanksgiving, Christmas, Sunday dinner, or any meal that needs a creamy and flavorful side.
Why This Leek Mashed Potatoes Recipe Works
- Perfect for the holidays – This comforting side dish feels classic, but the roasted leeks make it special enough for Thanksgiving, Christmas, or any festive meal.
- A flavorful way to use leeks – Leeks bring gentle savory flavor and subtle sweetness, especially when roasted until tender and golden.
- Creamy and rich – Yukon gold potatoes, warm butter, milk, and cream create a silky texture without making the mash feel overly dense.
Can you put leeks in mashed potatoes?
Yes, leeks are an excellent addition to mashed potatoes. Their mild, savory flavor enhances the potatoes without overpowering them. When roasted, leeks become soft, aromatic, and slightly sweet, which makes them especially delicious when folded into a buttery potato mash.
Tools You’ll Need
- Large pot
- Large bowl
- Baking pan
- Small saucepan
- Fine mesh sieve
- Potato ricer
- Spatula
- Measuring cups
- Measuring spoons
- Cutting board and knife
Ingredients You Will Need for Leek Mashed Potatoes
These simple ingredients come together to make a creamy potato leek mash with deep, balanced flavor. Exact measurements are included in the recipe card below.
- Yukon Gold Potatoes – These potatoes have a naturally buttery taste and creamy texture, making them ideal for smooth mashed potatoes.
- Leeks – Roasted leeks add mild onion flavor, gentle sweetness, and a savory finish.
- Kosher Salt – Proper seasoning is essential for bringing out the flavor of the potatoes and leeks.
- Avocado Oil – A neutral oil that works well for roasting the leeks until tender and lightly golden.
- Whole Milk – Helps loosen the mash and gives it a smooth, silky consistency.
- Heavy Cream – Adds richness and body to the potatoes.
- Garlic – Infuses the cream mixture with warm, aromatic flavor.
- Fresh Thyme – Adds earthy, herbaceous notes that pair beautifully with leeks and butter.
- Whole Black Peppercorns – Provide subtle pepper flavor while the cream steeps.
- Salted Butter – Folded into the hot potatoes for a rich, luxurious finish.
How To Make Leek Mashed Potatoes
Here is an overview of how to make mashed potatoes with roasted leeks. For the full method, follow the detailed recipe card below.
How to Clean Leeks
Leeks often hold dirt and grit between their layers, so cleaning them well is important. Trim away the dark green tops, slice the leeks in half lengthwise, and rinse them under cold running water. Gently separate the layers with your fingers to remove any hidden debris, then pat the leeks dry before roasting.
Roast the Leeks
Coat the cleaned leeks with avocado oil and season them lightly with salt. Roast them at 400°F until they are lightly golden and tender, about 20 to 25 minutes.
Once the leeks have taken on color, flip them, lower the oven temperature to 300°F, and bake for another 5 minutes until softened. Let them cool slightly, then finely chop them. Reserve a small amount for garnish if desired.
Infuse the Cream Mixture
While the leeks roast, combine whole milk, heavy cream, garlic, thyme, and whole black peppercorns in a small saucepan. Bring the mixture to a gentle simmer, then reduce the heat, cover, and let it steep. This step gives the mashed potatoes a deeper, more aromatic flavor.
Cook the Potatoes
Peel and slice the Yukon gold potatoes, then soak them in ice water for 30 minutes to help remove excess starch. This helps prevent the finished mashed potatoes from becoming gummy.
Drain the potatoes, place them in a large pot, and cover them with cold water. Add salt, bring to a boil, then reduce to a simmer. Cook until the potatoes are fork-tender.
Mash and Combine
Rice the hot potatoes into a large mixing bowl. Add the warm melted butter in stages, folding it in gently with a spatula. Strain the warm cream mixture through a fine mesh sieve, then add it gradually to the potatoes until the mash is smooth and creamy.
Fold in the chopped roasted leeks, then taste and adjust the seasoning with more salt if needed.
Serve
Transfer the leek mashed potatoes to a serving bowl. Finish with melted butter and the reserved roasted leeks. Serve warm as a creamy, savory side dish for everyday meals or special occasions.
Tips and Tricks
- Soak the potatoes. A short soak in ice water helps remove excess starch and supports a smoother texture.
- Roast the leeks well. Letting the leeks become lightly golden develops sweetness and gives the mash a more complex flavor.
- Use gentle heat for the cream. Simmer the milk and cream carefully so the garlic, thyme, and pepper can infuse without scorching or curdling.
- Mash the potatoes while hot. Hot potatoes absorb butter and cream more easily, creating a soft, velvety mash.
- Strain the cream mixture. Removing the garlic, thyme, and peppercorns keeps the texture silky.
- Season in stages. Add salt gradually and taste as you go for balanced flavor.
- Make ahead carefully. These mashed potatoes can be prepared one day in advance. Reheat gently and add a splash of warm milk if needed.
What to Serve with Leek Mashed Potatoes
- Braised short ribs – Rich, saucy beef pairs beautifully with creamy mashed potatoes and roasted leeks.
- Baked salmon – The silky potatoes balance the richness of salmon and complement bright sauces or herb-forward toppings.
- Roasted chicken – Garlic, thyme, butter, and leeks make these mashed potatoes a natural match for roast chicken and pan juices.
Frequently Asked Questions
What is the trick to good mashed potatoes?
The key to good mashed potatoes is choosing the right potato and mashing while the potatoes are still hot. Yukon gold potatoes are naturally creamy and absorb warm butter and cream well. Working while the potatoes are hot helps prevent a gummy texture and creates a smooth finish.
How should I clean the leeks before cooking?
Slice the leeks in half lengthwise and rinse them thoroughly under cold running water. Gently separate the layers to wash away any dirt or grit before drying and roasting.
Can I make these leek mashed potatoes ahead of time?
Yes. Make them up to one day ahead, allow them to cool, then cover and refrigerate. Reheat over medium heat and add a little milk if needed to bring back the creamy texture.
Looking for More Mashed Potato Recipes?
- Classic Mashed Potatoes Recipe
- Garlic Mashed Potatoes
- Herbed Mashed Potatoes
Loving this Leek Mashed Potatoes Recipe?
This creamy leek mashed potatoes recipe is a wonderful way to elevate a familiar side dish. Serve it warm with a drizzle of melted butter, and enjoy every spoonful of roasted leek, garlic, thyme, and buttery potato flavor.
Mashed Potatoes with Leeks
Equipment
-
Large pot
-
Large bowl
-
Baking pan
-
Small saucepan
-
Fine mesh sieve
-
Potato ricer
-
Spatula
-
Measuring cups
-
Measuring spoons
-
Cutting board and knife
Ingredients
- 2 pounds Yukon gold potatoes
Leeks
- 2 large leeks, white and light green parts only, halved
- kosher salt, to taste, Diamond Crystal
- avocado oil
Butter Cream
- ½ cup whole milk
- ¼ cup heavy cream
- 1 head garlic, ¼ top removed
- 8 sprigs fresh thyme
- ½ teaspoon whole black peppercorns
- 1-1¾ teaspoons kosher salt, Diamond Crystal, to taste
- ½ cup salted butter, melted, kept warm
Garnish
- 1½ tablespoons salted butter, melted
- reserved roasted leek
Instructions
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Preheat the oven to 400°F.
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Peel and slice the potatoes. Place them in a large bowl and cover with ice water. Let them soak for 30 minutes.
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Coat the leeks with avocado oil and season lightly with kosher salt. Roast in a prepared baking pan until lightly golden, about 20-25 minutes. Flip the leeks, reduce the oven temperature to 300°F, and bake for 5 more minutes, or until softened. Let cool, finely chop, and reserve about 1 teaspoon for garnish if desired.
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Meanwhile, add the whole milk, heavy cream, garlic cut side down, thyme, and black peppercorns to a small saucepan. Bring to a gentle simmer over medium heat. Reduce the heat to low, cover, and cook for 5 minutes. Remove from the heat and keep covered so the mixture continues to steep. Rewarm before adding to the potatoes if needed.
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Drain the potatoes and transfer them to a large pot. Add enough water to cover the potatoes by about 1 inch, then add 2 teaspoons kosher salt. Bring to a boil, reduce to a simmer, and cook for 13-16 minutes, or until fork-tender.
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Work quickly while the potatoes are hot. Mashing cold potatoes can result in a gummy texture. Use oven mitts as needed when handling hot equipment.
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Rice the potatoes into a large mixing bowl. Add half of the warm melted butter and fold with a spatula until incorporated. Repeat with the remaining butter.
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Strain the milk mixture through a fine mesh sieve into a measuring cup. Add half of the warm cream mixture to the potatoes, starting with 1 teaspoon kosher salt. Mix until smooth before adding the remaining cream. Fold in the chopped roasted leeks and adjust the seasoning with more salt if needed.
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Transfer the mashed potatoes to a serving bowl. Garnish with melted butter and the reserved roasted leek. Serve warm.
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To make ahead, prepare the potatoes 1 day in advance. Let them cool, cover, and chill. Reheat over medium heat, adding more milk as needed to loosen the texture.