Savory Buttermilk Mashed Potatoes with Crispy Leeks
Indulge in these creamy buttermilk mashed potatoes, elevated by the sweet and savory notes of sautéed leeks. This dish offers a lightened twist on classic mashed potatoes, relying on fat-free buttermilk for creaminess and flavor. The sautéed leeks not only add a delightful texture but also a burst of aromatic goodness with their slightly caramelized edges. Perfect for family gatherings or holiday meals, this elevated mashed potato recipe is sure to satisfy without the heaviness of traditional butter. A sprinkle of fresh rosemary enhances the herbal notes, making it a fantastic side dish for any roasted or grilled protein.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Potatoes
2 lbs (peeled and cubed (2-inch - 3-inch cubes))
Olive oil
2 tablespoons
Leeks
2 cups (whites and light greens, cut into 1/4-inch slices and rinsed)
Fresh rosemary
1 1/2 teaspoons (minced (or 1/2 teaspoon dried))
Fat-free buttermilk
1 cup (slightly warmed)
Sea salt
to taste
Freshly ground black pepper
to taste
Instructions
1
Peel and cube the potatoes into 2-inch to 3-inch pieces and place them into a large pot. Fill the pot with cold, salted water, ensuring the potatoes are submerged.
2
Bring the water to a boil over medium-high heat, then reduce the heat and let the potatoes simmer until they are fork-tender, about 15-20 minutes.
3
While the potatoes are cooking, heat the olive oil in a nonstick pan over medium heat. Add the leeks and sauté them until they become slightly golden and soft, about 4-5 minutes.
4
Stir in the minced rosemary and cook for an additional minute until fragrant. Remove from heat and set aside, reserving a small portion for garnishing.
5
Once the potatoes are tender, drain them thoroughly without rinsing. Return the potatoes to the pot and add the slightly warmed buttermilk.
6
Using a potato masher or a hand blender on low speed, mash the potatoes until creamy. Add most of the sautéed leek mixture and season with sea salt and freshly ground black pepper to taste, blending until well combined.
7
Transfer the mashed potatoes to a serving dish and top with the reserved crispy leeks for added texture and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Buttermilk Mashed Potatoes with Crispy Leeks?
This is a lightened twist on classic mashed potatoes using fat-free buttermilk for creaminess and sautéed leeks for a savory, aromatic flavor profile.
How do I prepare the potatoes for this recipe?
You should peel the potatoes and cube them into pieces approximately 2 to 3 inches in size before boiling them in salted water.
How long do the potatoes need to boil?
The potatoes should simmer for about 15-20 minutes or until they are fork-tender.
What part of the leeks should I use?
This recipe calls for 2 cups of the white and light green parts of the leeks, cut into 1/4-inch slices.
How do I cook the leeks for the best flavor?
Sauté the leeks in olive oil over medium heat for 4-5 minutes until they become soft and slightly golden.
Can I use dried rosemary instead of fresh?
Yes, you can substitute 1 1/2 teaspoons of fresh minced rosemary with 1/2 teaspoon of dried rosemary.
What is the purpose of using fat-free buttermilk?
Fat-free buttermilk provides a rich, tangy creaminess without the heavy fat content found in traditional butter or cream.
Should the buttermilk be added cold?
No, it is recommended to use slightly warmed buttermilk to help maintain the temperature and texture of the mashed potatoes.
What equipment can I use to mash the potatoes?
You can use a traditional potato masher or a hand blender on a low speed setting until the potatoes reach a creamy consistency.
How do I prevent the potatoes from becoming gummy?
Avoid over-mixing and if using a hand blender, keep it on the lowest speed possible until just combined.
What makes the leeks 'crispy' in this recipe?
Sautéing the leeks until they have caramelized edges provides a delightful texture and slightly crispy finish for the garnish.
Is this recipe suitable for vegetarians?
Yes, this recipe is entirely vegetarian as it uses plant-based oils and dairy products without any meat.
How much olive oil is required?
The recipe requires 2 tablespoons of olive oil to sauté the leeks.
When should I add the rosemary?
Add the minced rosemary to the leeks after they have softened, cooking for one additional minute until fragrant.
Should I rinse the potatoes after boiling?
No, you should drain the potatoes thoroughly but do not rinse them before mashing.
Can I make this dish ahead of time?
While best served fresh, you can prepare the components and reheat them gently, adding a splash of buttermilk if they become too thick.
What is the best way to serve these potatoes?
Transfer them to a serving dish and top with the reserved portion of sautéed leeks for added visual appeal and texture.
What type of salt is recommended?
Sea salt is recommended to enhance the savory flavors of the potatoes and leeks.
How many pounds of potatoes are needed?
The recipe calls for 2 lbs of potatoes.
Is this dish dairy-free?
No, this recipe contains buttermilk. To make it dairy-free, you would need to substitute with a vegan buttermilk alternative.
What kind of pepper should I use?
Freshly ground black pepper is suggested for the best aromatic seasoning.
How do I clean the leeks properly?
Slice the leeks first, then rinse them thoroughly to ensure any dirt or sand trapped between the layers is removed.
What main proteins pair well with this side dish?
These potatoes pair excellently with roasted or grilled proteins like chicken, turkey, or beef.
Can I add garlic to this recipe?
Yes, adding minced garlic while sautéing the leeks would be a flavorful addition that complements the rosemary.
Are these potatoes gluten-free?
Yes, all the ingredients listed are naturally gluten-free.
Why add the rosemary at the end of sautéing?
Adding it at the end prevents the rosemary from burning and ensures its essential oils release a fresh fragrance.
How many ingredients are in this recipe?
There are 7 primary ingredients: potatoes, olive oil, leeks, rosemary, buttermilk, salt, and pepper.
Does this recipe use butter?
No, it relies on olive oil and buttermilk for moisture and fat, avoiding traditional butter.
Can I use a food processor for mashing?
It is not recommended as food processors can break down potato starches too quickly, resulting in a gluey texture.
What flavor does rosemary add?
Rosemary adds an earthy, pine-like herbal note that balances the sweetness of the caramelized leeks.