Description
Creamy, comforting mashed potatoes with buttery sautéed leeks and melty cheddar cheese—perfect for any meal.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 2 large leeks, white and light green parts only, thinly sliced
- 4 tablespoons unsalted butter
- 1/2 cup whole milk, warmed
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- Fill a large pot with water and bring it to a boil over medium-high heat.
- Add cubed potatoes to the boiling water. Cook for 15 to 20 minutes until fork-tender, then drain.
- While the potatoes are boiling, melt 2 tablespoons of butter in a skillet over low heat. Add sliced leeks and cook for 10 to 12 minutes until soft and translucent.
- In a large bowl, mash the potatoes with the remaining butter. Gradually stir in the warm milk.
- Fold in the sautéed leeks.
- While the mixture is still hot, mix in the shredded cheddar cheese until melted.
- Season with salt and black pepper. Stir to combine.
- Serve warm, optionally garnished with extra leeks or a sprinkle of cheese.
Notes
- Warm the milk before mixing to keep the mash creamy.
- Do not overmix the potatoes to avoid a gluey texture.
- Leeks should be thoroughly cleaned before slicing to remove hidden grit.