Buttery Mashed Potatoes with a Secret Spring Ingredient

Instructions

1. 1

   Add the potatoes to a medium saucepan. Add cold water to cover the potatoes by at least 1 inch. Salt the water liberally. Bring to a boil over high heat, then reduce the heat to simmer until fork-tender, 15 to 20 minutes.

2. 2

   While the potatoes cook, cut off the root end and the deep green leaves from the leeks (save them for making stock). Cut the white stalk in half lengthwise and slice into half moons about 1/2-inch thick. Transfer the sliced leeks to a bowl with cold water, and swish with your hands to help loosen the debris or dirt. Leeks can get dirty, this is normal! Spin in a salad spinner, or drain and spread out on a paper towel to dry slightly.

3. 3

   In a medium skillet, heat the olive oil and butter over medium-low. Once melted, add the leeks and a pinch of salt. Sauté, stirring occasionally, until the leeks are very tender and begin to brown, 12 to 15 minutes.

4. 4

   Drain the potatoes and reserve 1/2 cup of the cooking water. Return the potatoes to the saucepan. Mash the potatoes with a large fork or a potato masher, adding potato-cooking water as needed to help loosen them.

5. 5

   Add the cooked leeks and cream cheese to the potatoes, mixing until well incorporated. Season with salt and pepper to taste. Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 4 months. Always let mashed potatoes come to room temperature before transferring them to the fridge or freezer. To reheat from the fridge, add them to a saucepan with a splash of water or milk over medium heat, stirring frequently. If frozen, reheat in the microwave, adding a splash of water or milk to help restore the texture.  Love the recipe? Leave us stars and a comment below!