Leek and fennel mashed potatoes
Discover the creamy delight of Leek and Fennel Mashed Potatoes! This flavorful side dish combines tender potatoes, sautéed leeks, and aromatic fennel, all mashed to perfection with butter, milk, and a hint of chicken broth. Seasoned with salt and black pepper, it's the perfect comfort food for any meal. Don’t miss out on this easy-to-follow recipe that transforms simple ingredients into a gourmet experience!
- 16 Mar 2024
- Cook time 30 min
- Prep time 30 min
- 6 Servings
- 8 Ingredients
Leek and fennel mashed potatoes are a delightful twist on the classic mashed potatoes. This recipe combines the subtle sweetness of fennel and the mellow taste of leeks with creamy potatoes to create a comforting and flavorful side dish. Perfect for any meal, this dish will surely impress your family and guests.
Ingredients:
Instructions:
- Peel and chop the potatoes into even-sized chunks.
- Clean and chop the fennel bulb into small pieces, discarding the tough core.
- Clean and slice the leeks into thin rounds, then rinse thoroughly to remove any dirt or grit.
- Place the chopped potatoes into a large pot and cover them with cold water.
- Add 1/2 teaspoon of salt to the pot.
- Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
- While the potatoes are cooking, melt the butter in a large skillet over medium heat.
- Add the sliced leeks and fennel to the skillet, and sauté until they are soft and fragrant, about 8-10 minutes.
- Pour in the chicken broth, and continue to cook for another 5 minutes, allowing the vegetables to absorb the broth.
- Once the potatoes are cooked, drain them and return them to the pot.
- Add the milk and use a potato masher or an electric mixer to mash the potatoes until smooth and creamy.
- Gently fold the sautéed leeks and fennel into the mashed potatoes until well combined.
- Season with black pepper and additional salt to taste.
- Transfer the leek and fennel mashed potatoes to a serving bowl.
- Optionally, garnish with a few fennel fronds or a sprinkle of black pepper.
- Serve warm as a side dish to accompany your favorite main course.
Tips:
- Choose starchy potatoes like Russets or Yukon Golds for creamier mashed potatoes.
- When cutting the fennel and leeks, ensure they are finely chopped for an even texture.
- Warm the milk before adding it to the potatoes to keep the mixture warm and smooth.
- For a richer taste, you can substitute the 2% milk with whole milk or even a bit of cream.
- If you prefer a vegan version, replace the milk with a plant-based milk and the butter with a vegan butter or olive oil.
Leek and fennel mashed potatoes offer a sophisticated variation to regular mashed potatoes with a perfect blend of flavors. With simple ingredients and easy steps, you can elevate your side dish game. Whether served with a hearty main course or enjoyed on their own, these mashed potatoes are sure to become a favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 140kcal | 6% |
| Protein | |
| Protein 4.24g | 3% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 4.02g | 11% |
| Sugar 4.93g | 5% |
| Fat | |
| Fat 2.08g | 2% |
| Saturated 1.10g | 4% |
| Cholesterol 6mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 27mg | 5% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 1.62mg | 10% |
| Vitamin B6 0.42mg | 25% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 0.16ug | 7% |
| Vitamin C 30mg | 33% |
| Vitamin E 0.52mg | 3% |
| Vitamin K 40ug | 34% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.19mg | 0% |
| Iron, Fe 1.82mg | 17% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 720mg | 21% |
| Selenium, Se 1.50ug | 3% |
| Sodium, Na 270mg | 18% |
| Zinc, Zn 0.56mg | 5% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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