This recipe definitely comes in handy during the holidays and people LOVE this version. Mashed potatoes can be a bit of a pain because of all the peeling, ricing, and/or stand-up mixers involved, but my recipe calls for none of those and if you just throw them in a crock pot on warm you can get them done early.
***For an updated one-pot recipe click here!
You will need:
About 10 or so medium sized yukon gold potatoes- peel still on (the thin skin will break up easily when cooked and add a great texture- I do NOT recommend russet in this recipe)
2 leeks (white and light green parts only)
1 stick of butter
1 cup half and half (you can also use whole milk, I just had half and half on hand)
2 tbs chives
8 oz whipped cream cheese (plus more if needed) OR a few Tbs of 2% Greek Yogurt (yes I know cream cheese sounds lame and fattening, but it’s the holidays people… BUT if you want to get that tang somewhere else- sub in greek yogurt. you won’t need quite as much though)
Salt
Pepper
Place potatoes in a large stock pot. Fill with water until the potatoes are completely covered. Bring pot to a boil and let cook until a knife easily comes out when inserted.
While the potatoes cook prepare your leeks. Cut off the bottom and dark green tops.
Cut your leeks lengthwise (this is a good time to rinse between the leaves, as dirt tends to settle there)
Roughly chop the leeks.
In a saucepan add your stick of butter and heat over medium-low heat.
Add your leeks
Saute leeks until they begin to soften
Once your potatoes are cooked, pour the water out and leave potatoes in their hot pot. If a little water remains thats not a problem. Most of it will evaporate in time. This is when you get out a really high tech and expensive utensil. The hand masher.
Add your leeks and butter.
Next add your half and half, salt and pepper and get mashin’
Now it’s time to add the embarrassing cream cheese and YES I know it sounds heavy, but it’s the HOLIDAYS folks… now is the time for this stuff. (OR you can add your greek yogurt)
Keep mashing until you get your desired consistency. It is SO IMPORTANT that you continually taste the potatoes as you go, adding salt or half and half as needed.
Chop your chives and throw them in as your last step, mix well, taste and serve. If the potatoes taste good but not great then it is very likely that you need more salt… It’s easy to overlook the fact that the majority of this dish is a bland starch, so don’t be afraid to season it well.
