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Garlic & Leek Mashed Potatoes
"A fantastic side dish – these Leek & Garlic Mashed Potatoes will perfectly complement any meat dish with their subtle onion like flavour and a hint of golden garlic. Mmmmmm… This dish is great for reheating after storing in the fridge for a few days. It also freezes well – perfect for some meal prep ahead of time! They go perfectly with meat of any kind – beef, lamb, chicken etc. They are also great for a BBQ – make a big bowl and let people help themselves!"
Preparation Time10 min
Cooking Time20 min
- 250 grams peeled potatoes – cut into 1-2 inch cubes
- 40 grams leek (around half a stick), cut into quarters length ways and then sliced into 1 cm pieces
- 2 cloves garlic
- 1 teaspoon semi skimmed milk
- 1 tablespoon sour cream
First bring a pan of water to the boil and add the potatoes. Cook for around 10-15 minutes. They are done when they pierce very easily with a fork.
Heat a splash of olive oil or cooking spray in a frying pan over a medium heat. Add the leek and garlic and sweat for around 5 minutes – be careful not to let them brown or stick to the pan.
Once the potatoes are cooked, mash them with a potato masher or a potato ricer. Add in a splash of milk and the sour cream and stir well to combine.
Add the leek and garlic and mix well. Serve immediately or cool and refrigerate for up to 3 days.
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