Leek and Potato Mash with Herb Crust
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 (vegetarian) ready in about 45 minutes pairs Yukon Gold potatoes, medium 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.
Ingredients
- 1.5 lbs Yukon Gold potatoes
- 2 medium leeks
- 2 tbsp butter
- 1/4 cup milk
- 1/4 cup heavy cream
- 1/4 cup fresh chives
- to taste salt
- to taste freshly ground black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Leek and Potato Mash with Herb Crust take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Leek and Potato Mash with Herb Crust?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yukon gold potatoes from drying out.
Can I substitute ingredients in Leek and Potato Mash with Herb Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Leek and Potato Mash with Herb Crust for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Leek and Potato Mash with Herb Crust vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
