Leek mashed potatoes, a super tasty and easy mash made with potatoes, leeks, curry spices and aged cheese. Delicious with bacon bits and merguez sausages on the side, it’s the perfect meal for the whole family!
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Why this Recipe Works
These leek mashed potatoes are delicious all year round. It’s very easy to make, tasty, and quick to prepare. Curry and leeks are a delicious combination and the aged cheese goes perfectly with them!
Leek Mashed Potatoes Ingredients
This dish is made with simple ingredients and lots of love. A perfect easy weeknight meal that’s low in cost and high in flavor. What more could you want? Let me tell you the ingredients:
- Potatoes: I use Russet potatoes, their high starch content make for a creamy and light mash.
- Leeks: when cooking with leeks, use both the white and green parts. I usually leave out the very top because it can be dry.
- Onions and garlic: make for a great base for this mash.
- Crème fraîche and butter: my secret ingredients for an amazingly creamy mash.
- Curry spices: adds tons of flavor and combines beautifully with leeks and potatoes.
- Aged cheese: in my house, mashed potatoes need to have some cheese. Salty, aged cheese works best with this recipe. You can also opt for gruyère cheese.
How to Serve Mashed Potatoes with Leeks
You can leave this recipe as is and serve it vegetarian, I chose to add bacon bits to the leek and potato mash. This isn’t essential, but it adds extra flavor and a nice crunch. I also served merguez sausages with it. These spicy sausages go very well with the delicious stew. You could also serve these leek mashed potatoes with other sausages, meatballs, and/or a fresh salad.
Curried Potato Mash with Leeks
I love cooking with leeks! Leeks are part of the onion family and are high in fiber and nutrients, which makes this dish a nutritious one too! Just like this amazing leek soup or this lovely leek casserole. I also add curry to the casserole, and it’s a golden combination if you ask me.
Easy Mashed Potatoes Recipe
Did you know that I love a good mash? It’s something very Dutch, you can find quite a few Dutch recipes on this blog. From classic winter dishes to baked goods, there’s something for everyone!
Like most comforting recipes, these leek and mashed potatoes are not difficult to make and don’t require many ingredients. If you like this one, you might want to try my sweet potato mash or these creamy spinach mashed potatoes. Bon appetit!
Frequently Asked Questions
Can this recipe be made vegetarian?
Absolutely! Just leave out this bacon and sausages or add a vegetarian alternative.
How long can I keep the potato mash?
I would recommend keeping it in the fridge for up to 2-3 days and reheating it gently with a bit of water or milk so it doesn’t get to dry.
Can I prepare this dish ahead of time?
You can, just reheat it following the instructions above.
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Ingredients
- 1 kg Russet potatoes
- 150 gram bacon bits (optional)
- 2 onions (thinly sliced)
- 2 clove garlic (finely chopped)
- 500 gram leeks
- 1 tsp curry powder
- 200 gram crème fraîche
- 150 gram mature cheese (grated )
- 25 gram butter
- 8 merguez sausages (optional)
- Salt and pepper to taste
Equipment
- Vegetable peeler
- Frying pan
- Potato masher
INSTRUCTIONS (how to make this recipe):
- Peel and cube the potatoes.
- Boil the potatoes for 15 to 20 minutes, or until tender.
- Meanwhile, fry the bacon bits in a frying pan, then drain them on paper towels.
- Add the butter to the same pan and sautée the onions and garlic until translucent.
- Cut the leeks into rings, then fry them with the curry powder in the frying pan for a few minutes. Season with salt and pepper.
- In another frying pan, fry the merguez sausages until browned and cooked through, which takes about 6-8 minutes.
- Mash the potatoes with a potato masher, adding the crème fraîche as you mash. Mix the mature cheese into the mashed potatoes.
- Mix the leeks and bacon into the mash. Season with salt and pepper to taste.
- Serve the leek mashed potatoes with the sausages. Enjoy your meal!
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