Mashed Potatoes with Leeks
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Rustic mashed potatoes are made extra special with sweet, buttery caramelized leeks for an flavorful twist on this classic side dish.

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I can’t be the only one wondering how it’s already November, right? I swear it was just summer, and here we are again, gearing up for Thanksgiving, with Christmas not far behind. The holiday season always sneaks up on me, and suddenly I’m thinking about all the family dinners, planning for the mains, desserts, and (of course) the sides.
So here’s the thing: mashed potatoes are a must on my Thanksgiving table. Even if I’m making some sort of roasted potatoes like these Harissa potatoes or roasted asparagus and potatoes, there has to be a classic creamy mash alongside. It’s just one of those things that makes the holiday spread feel complete.
But this year, I wanted to take my basic mashed potatoes up a notch. Since leeks and potatoes are such a classic pair (I mean, just look at how well they go together in this potato leek soup!), I thought I’d try combining them in my mash, too.
It turns out that sautéed leeks mixed into creamy mashed potatoes were exactly what I needed. These mashed potatoes with leeks are definitely my new favorite way to serve potatoes!

If you’ve never added leeks to mashed potatoes, you’re in for a treat. They add this gentle, almost buttery sweetness that pairs perfectly with the creamy potatoes. And honestly, it couldn’t be easier! So if you’re looking for a way to shake things up while keeping that comforting holiday vibe, these mashed potatoes with leeks are definitely worth a try.
Ingredient Notes

Olive oil
Olive oil is my cooking oil of choice, especially when I’m cooking low and slow, which is what you want to do when caramelizing anything.
You could also use butter for an even richer flavor, but olive oil keeps things a bit lighter as we already add some butter to these mashed potatoes.
Leeks
Leeks, being in the same family as onions, totally transform as they caramelize, and become deliciously soft, rich, and sweet. You’ll only want the white and light green parts here; the dark green leaves tend to be tougher and can have a stronger, more bitter taste.
After slicing, make sure to rinse them really well—leeks love to hide dirt and grit between their layers! I like to slice them, then give them a quick soak in a bowl of water, swishing them around to let any dirt sink to the bottom. But sometimes soaking isn’t necessary. You’ll be able to tell how clean they are when you slice them.
Fresh Thyme
Thyme gives a lovely, earthy flavor that goes so well in these mashed potatoes with leeks. If you don’t have fresh, dried thyme works great too—just use a little less.
Yukon Gold Potatoes
These are my go-to for mashed potatoes because of their naturally creamy texture and buttery taste. They’re perfect for this dish and hold up beautifully when mashed.
You could also use russet potatoes if you prefer – they’ll give you a fluffier mash, though they won’t have quite the same creamy texture. Both work well, but for that extra bit of natural richness, Yukon Golds are my favorite!
I peeled my potatoes for this recipe, and I prefer to mash them roughly for a rustic, textured effect. You can also leave the peel on for an even more rustic mash!
Butter
You can use salted or unsalted butter in this recipe. I always add a little extra salt at the end anyway, I just add a little less if the butter was already salted.
You could adjust the amount of butter, or substitute some (or all) of it with olive oil if you’re looking to make this dish a bit lighter, but I like a good amount here for extra creaminess.
Half-and-Half
A mix of milk and cream gives you that perfect balance of richness without being too heavy. If you don’t have half-and-half, just use a combination of milk and heavy cream, in your preferred ratio. To make something close to the fat content of store bought half-and-half, you’ll want to use 75% whole milk, and 25% heavy cream. It’s not exactly half/half!
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Step by Step Instructions
- In a large skillet, heat up the olive oil over medium heat. Add the chopped leeks along with ½ teaspoon of salt. Cook for around 10 minutes, stirring occasionally, until the leeks are softened and slightly golden.


- Sprinkle the thyme leaves over the leeks, then reduce to medium-low heat. Continue cooking for another 10 minutes, stirring from time to time, until the leeks are nicely browned (watch closely near the end to prevent burning). Set the leeks aside.
Note: In this step, I would normally add a splash of water or broth to deglaze the pan and caramelize the leeks further, but when I tried this it turned my potatoes an unappealing brown color when I mixed the leeks in (of course, they were still delicious!). Just a heads up in case you’re tempted to do the same 😉

- While the leeks are cooking, place potatoes in a pot of cold water and bring it to a boil. Add a generous pinch of salt and cook until the potatoes are very tender, about 15-20 minutes. In a small saucepan, heat the half-and-half until it’s just about to simmer.


- Drain the potatoes and return them to the pot. Add the butter and 1 cup of the warm half-and-half, then mash the potatoes with a potato masher to your preferred consistency (we like ours a bit chunky and rustic). This is the potato masher style I prefer to achieve a chunky mash, as opposed to one with small holes.
Pour in more half-and-half as needed to reach your desired texture.


- Fold in the leek mixture. Taste, and add more salt and black pepper if needed.


- Garnish with an extra dollop of butter and your mashed potatoes with leeks are ready to serve.
Recipe Variations
While these mashed potatoes with leeks are already so great – you can definitely play around with even more variations!
- Stir in 1 cup of grated cheese, like sharp cheddar, Gruyère, or Parmesan, right after mashing the potatoes. The cheese adds an extra layer of creaminess and flavor that pairs beautifully with the sweetness of the leeks.
- Add 2-3 cloves of minced garlic to the skillet with the leeks during the last few minutes of cooking to turn these into garlic mashed potatoes with leeks!

- Substitute ½ cup of the half-and-half with sour cream for a tangy touch, and sprinkle chopped fresh chives over the top when serving.
- Add crispy bacon bits to these mashed potatoes with leeks for extra flavor and texture. Just cook 4-5 slices of bacon until crispy, chop into small pieces, and fold them in with the leeks.
Tips to Make Perfect Mashed Potatoes Every Time
Start in cold water. Placing potatoes directly into boiling water can cause uneven cooking, with the outside becoming mushy before the center is done. Starting in cold water ensures even cooking all the way through.
Salt the water generously. Salting the cooking water adds flavor from the inside out, so your mashed potatoes won’t need as much extra seasoning later.
Drain and dry them out. After draining, let the potatoes sit in the pot for a minute to evaporate any leftover water. This helps them absorb butter and cream more easily, making the mash richer.

Warm your cream. Using warm cream makes it easier for the potatoes to soak it up smoothly, resulting in a velvety texture. Cold ingredients can stiffen the potatoes, making them less creamy.
Avoid overmixing. Potatoes can become gummy if overworked. Stick to a potato ricer or masher for a more rustic texture, and avoid a food processor or mixer, which can turn potatoes into a sticky paste.
Make Ahead Instructions
These mashed potatoes are great to make ahead for a big holiday dinner! To prepare in advance, transfer the mashed potatoes to a greased baking dish, cover tightly, and refrigerate for up to 2 days. When ready to serve, preheat the oven to 350°F. Dot the top with small pieces of butter, cover the dish with foil, and bake for 15-20 minutes, or until thoroughly heated.
Storage Instructions
Store any leftover mashed potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in a saucepan over low heat, adding a splash of milk or half-and-half to restore creaminess as needed. Alternatively, you can reheat them in the microwave, stirring occasionally for even heating.
Serving Suggestions
These creamy mashed potatoes with leeks make the perfect side for your Thanksgiving turkey or a roast chicken.
The mild sweetness from the leeks in the mashed potatoes pairs beautifully with the richness of this cranberry glazed pork loin – perfect to serve for a family dinner!
These mashed potatoes with leeks make the perfect sidekick to this top round roast beef. Serve alongside a simple green salad for a filling dinner!
If you are feeling fancy – serve these leek mashed potatoes with apple brie stuffed chicken!
Absolutely! Substitute plant-based butter for regular butter, and use almond or coconut milk for the half-and-half. This keeps it creamy and delicious, even without dairy.
To avoid a gluey texture, don’t overmix the potatoes—mash just until smooth. Also, be sure to drain them thoroughly after boiling to remove excess water.
Yes! Roasted garlic, cooked bacon, fresh herbs like chives or parsley, or a sprinkle of cheese are great additions. Just keep the flavors balanced so the leeks still shine through.
You can, but onions have a stronger flavor than leeks so you’ll want to use less. One large caramelized onion should work, and you can always stir the onion in gradually, to taste.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!

Mashed Potatoes with Leeks
Ingredients
- 3 tablespoons olive oil
- 3 leeks white and light green parts, cleaned and chopped
- 1 teaspoon kosher salt divided
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 3 lbs Yukon Gold potatoes cut into 2-inch cubes
- 3 tablespoons butter
- 1 ½ cups half-and-half or ¾ cup of milk and ¾ cup heavy cream
- Salt and pepper to taste
Instructions
- In a nonstick skillet, heat the olive oil over medium heat. Add the chopped leeks and ½ teaspoon of salt. Cook for about 10 minutes, stirring occasionally, until the leeks are tender and have taken some color. Add the thyme leaves to the leeks and reduce the heat to medium low. Cook 10 minutes longer, stirring occasionally, until they are nicely caramelized (keep a close eye on them toward the end so they don’t burn). Add a splash of water to the pan and stir to deglaze. Set the leeks aside.
- Meanwhile, while the leeks are caramelizing, add the cubed potatoes to a pot of cold water and bring to a boil. Add a large pinch of salt and boil until the potatoes are very tender, about 15-20 minutes.
- Heat the half-and-half in a small saucepan until barely simmering.
- Drain the potatoes and add them back to the pot. Add the butter and 1 cup of the hot half-and-half to the potatoes and mash to the desired level of smoothness (we like these a little chunky/rustic). Add more of the half-and half until you reach your desired texture.
- Stir in the leeks. Taste and season with additional salt and pepper to taste.
Preparing ahead
- If preparing ahead, transfer to a greased baking dish, cover and refrigerate until ready to serve (up to 2 days).
- Preheat the oven to 350F. Cut two tablespoons of butter into small pieces and sprinkle on top of the potatoes. Cover the baking dish and bake until hot all the way through, about 15-20 minutes.