Leeks, shallots, and chives make up the trio of onions in this holiday classic: Leeks are sautéed and folded into the mash, shallots are fried until golden for a crispy topper, and fresh chives garnish the dish. Remember to start the potatoes in cold water so they cook evenly and don’t lose their starch in the cooking liquid.
1 1/2 pounds Yukon Gold potatoes, peeled and cubed
1/2 cup unsalted chicken stock
1/4 cup half-and-half
1 1/2 ounces cream cheese, softened and cut into pieces
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons unsalted butter
1 cup chopped leeks
1 1/2 tablespoons canola oil
1/2 cup sliced shallots
1 tablespoon chopped fresh chives (optional)
Calcium 3% DV
Potassium 13% DV
Added sugars g
How to Make It
Bring potatoes to a boil in a large Dutch oven filled with water. Reduce heat to medium; simmer 20 minutes or until tender. Drain; return potatoes to pan. Add chicken stock, half-and-half, cream cheese, salt, and pepper; mash to desired consistency.
Melt butter in a skillet over medium-high. Add leeks; sauté 5 minutes. Stir leek mixture into potato mixture (do not wipe out skillet).
Return skillet to medium-high. Add oil and shallots; cook 3 minutes or until shallots are browned and crisp. Spoon mashed potatoes into a serving dish; top with crispy shallots and chives, if desired.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.