Leek and Potato Mash with Herb Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A velvety potato base infused with tender leeks and topped with a golden, herbed butter crust, perfect for a comforting weeknight side. This Irish-inspired vegetarian recipe, ready in about 45 minutes, pairs Yukon Gold potatoes, leeks, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Irish cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1.5 lbs Yukon Gold potatoes (peeled and cut into 1-inch cubes) in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
  2. Step 2: Melt 1 tbsp butter in a small skillet over medium heat. Add 2 medium leeks (white and light green parts only, thinly sliced) and cook for 5-7 minutes until softened and golden, stirring occasionally.
  3. Step 3: Drain the potatoes and return to the pot. Add 2 tbsp butter (from step 2), 1/4 cup milk, and 1/4 cup heavy cream. Mash until smooth, then stir in the cooked leeks and 2 tbsp of the chopped chives. Season with salt and pepper to taste.
  4. Step 4: Transfer to a baking dish and spread evenly. Mix the remaining 2 tbsp chives with 1 tbsp butter and dot over the top. Bake at 375°F for 15 minutes until golden and crispy.

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