Leek Mushroom Thyme Mashed Potatoes

Elevate your classic side dish with these irresistible Leek Mushroom Thyme Mashed Potatoes! This recipe combines fluffy russet potatoes with a luxurious medley of sautéed leeks and golden cremini mushrooms, all delicately infused with the earthy aroma of fresh thyme. A touch of butter and warm milk transforms the dish into a creamy masterpiece, while the vibrant leeks and savory mushrooms add layers of flavor and texture. Perfect for holiday feasts or cozy weeknight dinners, this unique twist on traditional mashed potatoes will leave everyone at the table asking for seconds. Comfort food meets gourmet flair in this unforgettable recipe!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 6 tablespoons Butter
• 1 cup Whole milk
• 2 medium Leeks
• 8 ounces Cremini mushrooms
• 1 tablespoon Fresh thyme leaves
• 2 tablespoons Olive oil
• 2 teaspoons Salt
• 0.5 teaspoons Black pepper

Directions

Step 1

Peel the potatoes, chop them into 1-2 inch chunks, and rinse under cold water to remove excess starch.

Step 2

Place the potato chunks in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil over medium-high heat.

Step 3

Reduce the heat to medium and simmer the potatoes for 15-20 minutes, or until fork-tender. Drain thoroughly and set aside.

Step 4

While the potatoes are cooking, prepare the leeks: trim the dark green ends and root ends off the leeks, then slice them lengthwise and rinse thoroughly under water to remove any grit. Slice the leeks into thin half-moons.

Step 5

Heat 1 tablespoon of butter and the olive oil in a large skillet over medium heat. Add the leeks and sauté for 3-4 minutes until softened.

Step 6

Slice the cremini mushrooms and add them to the skillet with the leeks. Sauté for another 5-7 minutes until the mushrooms are soft and golden.

Step 7

Stir in the fresh thyme leaves, 1/2 teaspoon of salt, and the black pepper. Cook for another 1-2 minutes, then remove the skillet from heat and set aside.

Step 8

In a small saucepan, warm the milk over low heat, ensuring it doesn't boil.

Step 9

Mash the drained potatoes in the pot using a potato masher or ricer, ensuring a smooth consistency.

Step 10

Stir in the remaining 5 tablespoons of butter and the warm milk until the mashed potatoes are creamy and smooth. Adjust seasoning to taste with the remaining 1/2 teaspoon of salt if needed.

Step 11

Fold in the leek and mushroom mixture gently until evenly combined.

Step 12

Serve hot, garnished with an extra sprinkle of fresh thyme if desired.

Nutrition Facts

Serving size	(1835.4g)

Amount per serving	% Daily Value*
Calories	2208.6

Total Fat 106.3g	0%
Saturated Fat 47.4g	0%
Polyunsaturated Fat 5.0g
Cholesterol 226.7mg	0%
Sodium 5450.5mg	0%
Total Carbohydrate 276.1g	0%
Dietary Fiber 24.3g	0%
Total Sugars 36.6g
Protein 47.4g	0%

Vitamin D 136.7IU	0%
Calcium 649.9mg	0%
Iron 18.5mg	0%
Potassium 7640.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 8.4%

Carbs: 49.1%