Leek and Garlic Mashed Potatoes

Photo by Kerry J.
Adapted from bettycrocker.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bettycrocker.com

Ingredients

  • 3

    lb potatoes (about 8 medium), peeled and cut into pieces

  • 2

    cups sliced leek with some of green top (about 1 medium)

  • 4

    cloves garlic, peeled

  • 3/4

    teaspoon salt

  • 1

    cup Progresso® chicken broth (from 32-oz carton)

  • 1/4

    cup whipping (heavy) cream

  • 1

    tablespoon butter or margarine

  • Additional whipping (heavy) cream, heated, if desired

  • 1

    tablespoon chopped fresh chives

Directions

In 3-quart saucepan, place potatoes, leek, garlic, salt and broth. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender (do not drain). Mash potato mixture with potato masher or electric mixer on low speed. In 1-quart saucepan, heat 1/4 cup whipping cream and the butter over medium heat, stirring occasionally, until butter is melted. Add cream mixture to potato mixture; continue mashing until potatoes are light and fluffy. Add additional heated whipping cream for desired consistency. Stir in chives.

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