Red Potato Leek Mash


  • 1 lb of red potatoes, cut into quarters
  • 1 leek, white part only, cleaned and coarsely chopped
  • 1 leek, white part only, cleaned and coarsely chopped
  • 2 tbs extra virgin olive oil
  • 1 tsp chopped fresh rosemary or 1/2 tsp dried
  • 2 tbs sour cream
  • 2 tbs of buttermilk
  • white pepper to taste
  • kosher salt to taste
  • 1/4 cup chopped chives
  • In a medium sauce pan, place the potatoes with enough water to cover and bring to a boil.
  • Reduce heat to medium low, cover and cook for 15 to 20 minutes or until fork tender.
  • While potatoes are cooking, add olive oil to a saute pan.
  • Add leeks, garlic, rosemary and saute over medium heat until leeks are soft and golden, about  3 minutes.
  • Remove from heat and set aside.
  • Drain potatoes thoroughly and return to the pot over low heat, stirring to evaporate any excess water.
  • Add leeks, sour cream and buttermilk.
  • Mash until well combined, adding more milk if necessary.
  • Season with salt and white pepper and sprinkle with chives.

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