Creamy Garlic & Leek Mashed Potatoes
- 3 lbs Yukon gold potatoes, peeled, cut into large chunks
- 1½ cups heavy whipping cream or half & half
- 4 large garlic cloves
- 3 tablespoons butter
- 1 large leek, chopped
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
In a 4-quart saucepan over high heat, heat salted water and potatoes to boiling. Reduce heat to low; simmer uncovered 20 minutes until potatoes are tender.
In a small saucepan over high heat, heat the heavy whipping cream and garlic cloves to boiling. Simmer uncovered 15 minutes, until garlic is just soft.
In a small skillet over medium heat, melt butter; add leek. Cook 5–8 minutes, until leek is tender, stirring occasionally.
In a large bowl, mash the potatoes with the garlic-cream mixture, leek, salt and pepper until well-blended and smooth.