Hey everyone! Happy March, and more importantly, who else is happy that spring is coming closer? This month we're hosting an #irishlove event, recipes inspired by Irish culture. I'm planning on posting an Irish drink next week, this week I'm sharing my favorite mashed potato recipe. I love using leeks in recipes, and who doesn't love a combination of butter, garlic and potatoes? This is a simple recipe to prepare, and is perfect with a good hearty family dinner.
Check out all of the other #irishlove recipes this month, and feel free to share your own! Just add it to the blog hop below, or ask me for an invite to our Pinterest board or Google+ community! Thank you to all the co-hosts this weekend!
Jennifer @ Leave No Scone Unturned | @Foodie2Choux
Mary @ Franny Cakes | @frannycakesblog
Serena @ Teaspoon of Spice | @tspcurry
Kimberly @ Badger Girl Learns To Cook | @Bdgergrl
Susan | Girl in the Little Red Kitchen | @littleredkitchn
Gluten Free Garlic and Leek Mashed Potatoes
Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients
4 russet potatoes, rinsed
1 leek, rinsed
2 tsp minced garlic
1 tbsp butter
3 tbsp milk
salt and pepper
Steps
1. Cube the potatoes, leaving the skin on. I recommend cutting them into about eights, and aim for cubes of relatively the same size so all of the potatoes cook evenly. Place them into a pot and fill with water until the potatoes are just covered. Boil the potatoes for about 10 minutes, or until the potato is tender when inserted with a fork.
2. Chop the leek. Preheat a sautee pan to medium heat, and coat the bottom with oil. Add the leek and garlic, cooking for about 5 minutes until the leek is tender.
3. Drain the potatoes, and transfer to a bowl. Add the leeks, garlic, butter, milk, salt and pepper. Mash and stir together until well combined.
Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients
4 russet potatoes, rinsed
1 leek, rinsed
2 tsp minced garlic
1 tbsp butter
3 tbsp milk
salt and pepper
Steps
1. Cube the potatoes, leaving the skin on. I recommend cutting them into about eights, and aim for cubes of relatively the same size so all of the potatoes cook evenly. Place them into a pot and fill with water until the potatoes are just covered. Boil the potatoes for about 10 minutes, or until the potato is tender when inserted with a fork.
2. Chop the leek. Preheat a sautee pan to medium heat, and coat the bottom with oil. Add the leek and garlic, cooking for about 5 minutes until the leek is tender.
3. Drain the potatoes, and transfer to a bowl. Add the leeks, garlic, butter, milk, salt and pepper. Mash and stir together until well combined.
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