With Thanksgiving just around the corner, I want to share a simple mashed potatoes recipe we’ve enjoyed for a few years now (as in, eat bowl after bowl for the entire week following Thanksgiving). The potatoes get heaps of flavor from sautéd leeks, Greek yogurt, and butter. You can also top with crisped bacon or chives, and if no one is looking, mix in another stick of melted butter (for a once-a-year indulgence, right?). The key to the soft, fluffy texture is using a potato ricer, or, for lumpier potatoes, a hand-held masher. I love that you don’t have to peel them, so you don’t lose the nutrition from the skins, and using the ricer, the skins all but disappear into the fluffy potatoes. These are wonderful warmed up the next day, so you could even make them ahead. Happy Thanksgiving!
Golden Mashed Potatoes with Leeks
(A slightly altered Williams-Sonoma recipe — replacing sour cream with Greek yogurt and halving the amount of leeks)
- 4 lb. large Yukon Gold potatoes (or another variety good for mashing), unpeeled and preferably organic, scrubbed
- 8 Tbs. (1 stick) unsalted butter
- 2 leeks, white and light green portions, finely chopped and rinsed well
- 1 cup Greek yogurt, at room temperature
- 1 cup milk, heated to a simmer
- 1⁄2 tsp. salt, plus more, to taste
- 1 tsp. freshly ground pepper, plus more, to taste
Cut the potatoes into large, uniform chunks. Put the potatoes in a large saucepan and add water to cover and a generous pinch of salt. Bring to a boil over medium heat, cover partially and cook the potatoes, stirring once or twice, until they are very tender, about 40 minutes. Drain.
Meanwhile, in a fry pan over medium heat, melt the butter. Add the leeks, cover and cook, stirring once or twice, until tender and lightly browned, 12 to 15 minutes. Set aside and keep warm.
Return the potatoes to the saucepan and place the pan over low heat. Transfer the potatoes in batches to a ricer and pass through into the saucepan. Alternatively, using a potato masher, mash the potatoes thoroughly. Stir in the leeks and their buttery juices. Add the yogurt and stir well. Add the hot milk, the 1/2 tsp. salt and the 1 tsp. pepper and stir vigorously until light and fluffy.
Remove the pan from the heat. Taste and adjust the seasonings with salt and pepper. Serve hot.
Serves 8 to 10.