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Mashed Potatoes With Mushrooms & Leeks

Mashed Potaotes With Mushrooms & Leeks recipe image
This comforting side dish elevates humble mashed potatoes with earthy mushrooms and sweet, caramelized leeks. The potatoes are whipped with butter and buttermilk for a silky texture, then layered in a baking dish with sautéed vegetables and a rich sour cream sauce. Baked until bubbling and lightly browned, the top layer crisps slightly while the interior remains luxuriously soft. It is an elegant yet approachable vegetarian option that pairs beautifully with roasted meats or hearty stews.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 149.4
Dietary: Gluten-free, Vegetarian
Description
This comforting side dish elevates humble mashed potatoes with earthy mushrooms and sweet, caramelized leeks. The potatoes are whipped with butter and buttermilk for a silky texture, then layered in a baking dish with sautéed vegetables and a rich sour cream sauce. Baked until bubbling and lightly browned, the top layer crisps slightly while the interior remains luxuriously soft. It is an elegant yet approachable vegetarian option that pairs beautifully with roasted meats or hearty stews.
Ingredients
  • 3 lg Baking potatoes
  • 1 1/2 tablespoon Butter
  • 1 Leek, thinly sliced
  • 1 pound Mushrooms, thinly sliced
  • 1 teaspoon Vegetable oil
  • 1/4 c Butter, softened
  • 1/2 c Buttermilk
  • 1/2 c Sour cream, at room temp
  • 1 cup Sour cream
  • Salt and pepper to taste
Directions
  1. 1
    Preheat the oven to 350F (175C).
  2. 2
    Peel the baking potatoes and cut them into chunks. Place in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until tender, about 15-20 minutes.
  3. 3
    While potatoes are boiling, heat 1/2 tablespoon of butter in a skillet over medium heat. Add the thinly sliced leeks and cook for 5-7 minutes, until tender and golden. Transfer to a bowl and set aside.
  4. 4
    In the same skillet, add the remaining 1 tablespoon of butter and the vegetable oil. Add the sliced mushrooms and cook over moderate heat until they release their juices. Increase heat to high and cook until the liquid evaporates and mushrooms are almost dry. Season with salt and pepper, then transfer to the bowl with the leeks.
  5. 5
    Drain the boiled potatoes well and return them to the hot pot. Toss over low heat for a minute to dry out excess moisture.
  6. 6
    Pass the potatoes through a ricer into a large mixing bowl. Alternatively, mash them thoroughly.
  7. 7
    Beat the softened 1/4 cup butter, buttermilk, and the 1/2 cup sour cream into the mashed potatoes until smooth and creamy. Season generously with salt and pepper to taste.
  8. 8
    Spread half of the mashed potatoes evenly onto the bottom of a shallow baking dish.
  9. 9
    Spread the mushroom and leek mixture evenly over the first layer of potatoes.
  10. 10
    Spread the remaining 1 cup of sour cream over the vegetables.
  11. 11
    Top with the remaining mashed potatoes, spreading evenly to cover the filling.
  12. 12
    Bake, uncovered, for 45 minutes to 1 hour, or until the top is lightly browned and the filling is bubbling.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 149.4kcal
% Daily Value *
Total Fat 6.2g10%
Saturated Fat 3.1g16%
Cholesterol 12.1mg5%
Sodium 56.3mg3%
Total Carbohydrate 20.0g7%
Dietary Fiber 3.2g13%
Sugars 4.1g
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mashed potatoes, mushrooms, leeks, butter, sour cream, buttermilk, vegetarian, side dish, baked, comfort food, holiday dinner, earthly, creamy, sauteed, ricer, golden brown, leek mushroom, potato gratin, easy recipe, family dinner
Read it online: https://www.chefs-mate.com/recipe/mashed-potaotes-with-mushrooms-leeks/