Gruyere and Leek Mashed Potatoes are about to become your special occasion side dish! These ultra creamy potatoes have so much flavor. They get a little nuttiness from the Gruyere, the leeks add a delicate flavor with sweet onion notes, and a hint of tanginess comes from the sour cream. These are the most velvety, delicious potatoes you will ever have!
Why You Will Love This Recipe
- Complex Flavor - These potatoes just taste special! The flavors blend together so well and make the potatoes taste like something you'd get at a fine restaurant.
- Easy to Prepare - This just has one more step than regular mashed potatoes. You sautee the leeks while the potatoes are simmering, so there is no additional time required!
- Pairs with a Variety of Meats - Even though the potatoes are flavorful, the flavors are not overpowering. So they pair great with a variety of dishes, like Pulled Pork or Fried Chicken. And it is the absolute perfect dish to enjoy with Lamb Chops, Pot Roast or Prime Rib!
- Great for Entertaining - These potatoes are easy to make, but they taste fancy so they are perfect for a dinner party, especially when served with Maple Balsamic Brussels Sprouts. It is also a great holiday recipe! We love these potatoes for Christmas dinner!
Potatoes - I love Yukon Gold potatoes because they are naturally creamy and buttery. However, you can use any high starch potato, like Russet potatoes. Or do a mix of both!
Leeks - This gives a mild, sweet onion flavor to the potatoes. This recipe only uses the white part of the leek. You can discard the green parts or save them for a different dish.
Gruyere Cheese - Gruyere is a rich and creamy cheese. It adds a subtle nuttiness to the potatoes, as well as a very creamy texture.
Half and Half - This makes the potatoes rich and creamy. You can also use whole milk or heavy cream.
Sour Cream - Adds a tanginess to the potatoes and also helps them to be extra smooth. An equal amount of cream cheese, creme fraiche, or mascarpone can also be used.
How To Make
Step One: Boil Potatoes
- If you use small potatoes or cut larger potatoes into 3-4 inch cubes then they will be soft after 20-25 minutes of simmering. Larger potatoes will take longer.
- Slice a knife into the potato to test if it is done. It should slide in easily, without any resistance from a hard potato.
Step Two: Saute the Leeks
- In a large skillet, melt the butter and saute the leeks over medium-high heat until they are soft but not yet browning. This takes about 4 minutes.
- Add the minced garlic cloves and cook it for another minute, then remove from heat.
Step Three: Mash Potatoes
- Drain potatoes once they are cooked, then return to the hot pan.
- You can use a potato masher or a ricer to mash the potatoes.
Step Four: Mix in Ingredients
- Fold all of the remaining ingredients into the potatoes until they are distributed throughout.
- I like to keep it simple and garnish the potatoes with a little bit of the cooked leeks and some additional butter. But you could also add shredded Parmesan cheese and chopped green onions or chives.
- Cutting your potatoes into small chunks will help them cook faster and more evenly.
- Once the potatoes are drained, return them to the hot pan. The heat will evaporate excess liquid which will help the potato consistency.
- Wash the leeks well. They are grown in the dirt and that dirt gets all down in between the layers. You don't want that dirt ending up in your food!
- For the fluffiest potatoes, use warm ingredients. Set the cheese and sour cream on the counter to come to room temperature before you peel the potatoes, and microwave the half and half for 45-60 seconds so that the chill is removed.
- You can use an electric mixer to whip the potatoes instead of mashing them, but be careful not to overmix or they will turn gluey.
Your leftover mashed potatoes can be stored in the refrigerator for up to 4 days. Place them in an airtight container or in a bowl covered with plastic wrap.
The potatoes can be reheated in the microwave at 75% power. Stir them every couple of minutes for even heating. The total amount of time will vary depending on how much you are reheating.
You can also reheat your potatoes in the oven at 350°F (177°C). To do this, place the potatoes in a large pan that is oven safe, cover with aluminum foil, and cook for 30 minutes, or until hot.
These potatoes are best served immediately, however, you can peel potatoes in advance and store them in water for up to 4 hours before boiling. If it is necessary to make them in advance then reheat according to the oven directions above.
Lumpy potatoes are usually a result of undercooked potatoes. To avoid this, cut your potatoes into 3-4 inch chunks and cook until they are tender. If they are unbearably lumpy then you can add some additional milk and cook them over medium-low heat until the potatoes are fully cooked.
Gluey potatoes happen when you overwork the potato. It can also be the result of adding cold ingredients to your warm potatoes. If your potatoes turn gluey, spread them in a casserole or gratin dish, top with slices of butter and some breadcrumbs, and bake in the oven at 350
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Gruyere and Leek Mashed PotatoesRecipe by:
- 3 pounds potatoes Yukon Gold or Russet, peeled and cut into 3-4 inch cubes
- ⅓ cup salted butter (78 grams) Plus additional butter for serving, if desired.
- 1 medium leek, whites only Cleaned, quartered lengthwise, and sliced thinly
- 2 cloves garlic minced
- ⅓ cup sour cream
- ¾ cup half and half or whole milk warmed
- ⅓ cup shredded Gruyere cheese (1.5 ounces/33 grams)
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper or to taste
- Place potatoes in a large stockpot or Dutch oven and cover with water. Bring the water to a boil on high heat, then reduce the heat to low and cover with a lid. Simmer for 20-30 minutes, until the potatoes are tender, then drain.
- While the potatoes are simmering, melt butter in a skillet over medium heat. Add the sliced leeks and cook until they are soft, 3-5 minutes. Add the minced garlic and saute for an additional 60 seconds.
- Add the drained potatoes back into the stockpot or Dutch oven and mash using a potato masher or ricer.
- Add in the cooked leeks and garlic, being sure to get all of the butter added to the potatoes. (You can reserve a tablespoon of leeks to garnish the potatoes if you'd like.) Then add the sour cream, warm milk, shredded gruyere, salt, and pepper. Stir until combined.
- You can add more milk to reach desired texture. Top with reserved leeks and additional slices of butter, if desired. Serve immediately.