Nif's Buttermilk Mashed Potatoes with Sauteed Leeks

Creamy, tangy, and irresistibly flavorful, Nif’s Buttermilk Mashed Potatoes with Sautéed Leeks takes comfort food to the next level. This recipe begins with fluffy Russet potatoes, mashed to perfection with velvety buttermilk for a subtle tang. The dish is elevated with golden, caramelized leeks sautéed in butter and olive oil, adding a delicate sweetness and depth of flavor. A sprinkle of fresh parsley adds a vibrant finish, making it as visually appealing as it is delicious. Perfect as a side dish for holidays or weeknight dinners, this easy recipe transforms simple ingredients into a rustic masterpiece. Keywords: buttermilk mashed potatoes, sautéed leeks, creamy mashed potatoes recipe, comfort food, holiday side dish.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pounds Russet potatoes
• 2 teaspoons Kosher salt
• 4 tablespoons Unsalted butter
• 1 cup Buttermilk
• 2 large Leeks (white and light green parts only)
• 1 tablespoon Olive oil
• 1 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Peel the potatoes and cut them into evenly-sized chunks, about 2 inches wide.

Step 2

Place the potato chunks in a large pot and cover with cold water. Add 1 teaspoon of kosher salt. Bring to a boil over medium-high heat, then reduce the heat to a simmer.

Step 3

Cook the potatoes for 15-20 minutes or until they are fork-tender. Drain and return the potatoes to the pot.

Step 4

While the potatoes are cooking, prepare the leeks. Slice the leeks thinly into rounds and rinse thoroughly under cold water to remove any grit.

Step 5

In a medium skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the sliced leeks and sauté for 10-12 minutes, stirring occasionally, until they are softened and lightly caramelized. Season with 1/2 teaspoon of salt and set aside.

Step 6

Mash the drained potatoes using a potato masher or ricer until smooth. Add the remaining 2 tablespoons of butter and the buttermilk to the potatoes. Stir to combine, then season with the remaining 1/2 teaspoon of salt and black pepper to taste.

Step 7

Gently fold in half of the sautéed leeks, reserving the rest for topping.

Step 8

Transfer the mashed potatoes to a serving dish. Top with the reserved sautéed leeks and garnish with freshly chopped parsley, if desired.

Step 9

Serve warm and enjoy!

Nutrition Facts

Serving size	(1227.7g)

Amount per serving	% Daily Value*
Calories	1572.3

Total Fat 70.2g	0%
Saturated Fat 34.8g	0%
Polyunsaturated Fat 1.8g
Cholesterol 150.8mg	0%
Sodium 1571.8mg	0%
Total Carbohydrate 212.7g	0%
Dietary Fiber 16.3g	0%
Total Sugars 22.4g
Protein 34.7g	0%

Vitamin D 126.9IU	0%
Calcium 441.5mg	0%
Iron 11.4mg	0%
Potassium 5456.8mg	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: 39.0%

Protein: 8.6%

Carbs: 52.5%