Leeked Whipped Potatoes

Ingredients

• 1.81 kg (4 lb), about 7 mediumrusset potatoes
• 156 g (11 tablespoons)high-quality unsalted butter
• 1leek, white and light green parts only, cleaned and sliced into thin rings
• 2 tablespoonschopped fresh chives
• 60 g (¼ cup), dividedkosher salt
• 177 ml (6 fluid ounces)double cream
• ½ teaspoon, plus more to tastefreshly ground white pepper

Instructions

1. 1

   Peel and chop

   Peel the potatoes and cut them roughly into quarters. If they are especially large, cut them into 5 cm pieces.

2. 2

   Soak potatoes

   Put the potatoes in a salad spinner or a colander set inside a large bowl. Cover with water to 2.5 cm above the potatoes and leave to soak for 30 minutes. You can cover and refrigerate them for up to 4 hours.

3. 3

   Infuse the butter

   Put the butter, leek and chives in a 2-litre saucepan over medium heat. Once the butter has melted and starts to bubble, turn the heat to low and simmer for 10 minutes, until fragrant but without browning the solids. Take off the heat and leave to infuse for 20 minutes. Strain through a fine sieve and set the butter aside; reserve the solids if you want to stir them into the finished potatoes or use them elsewhere.

4. 4

   Boil gently

   Lift the potatoes out of the water and drain them, taking care not to disturb the starch settled at the bottom. Transfer to a 5.7–6.6-litre pot and cover with fresh water to 2.5 cm above the potatoes. Add 3 tablespoons of the salt and bring to a gentle boil over high heat. Reduce the heat to medium to keep the water gently bubbling, not at a rolling boil. Cook for 10–12 minutes, until the potatoes reach 96°C and a thermometer probe meets almost no resistance.

5. 5

   Drain and rinse

   Drain the potatoes, rinse them thoroughly with hot water, then leave them to drain again.

6. 6

   Warm the cream

   Microwave the cream for 45 seconds to 1 minute, until it is about 49°C. Do not let it boil.

7. 7

   Mash and season

   Return the potatoes to the pot and stir over low heat for 1 minute to dry them further. Add the melted butter and roughly mash, pressing the masher all the way to the bottom of the pot. Mix in the warm cream and white pepper. Add the remaining tablespoon of salt a teaspoon at a time, tasting as you go; you may not need all of it.

8. 8

   Whip and serve

   Whip with an electric hand mixer, starting on low and then turning it to high for 30 seconds. Scrape down the sides, add the reserved leek and chive solids if you like, and whip for 10 more seconds. Stop there to keep the potatoes fluffy. Transfer to a large, ideally warmed, bowl and serve.

What are leeked whipped potatoes?

They are mashed potatoes made especially airy by briefly whipping them with an electric mixer. The name points to the leek-infused butter, which gives the potatoes a gentle onion-like savouriness.

This version builds on the familiar mashed-potato side served at Thanksgiving and other celebratory meals. Russet potatoes, a butter infusion and a careful, short whipping make it rich and fluffy without needing extra seasoning beyond salt and pepper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 3g protein, 27g carbs, 15g fat.

The potatoes provide most of the carbohydrates, while butter and cream account for most of the fat; the potatoes contribute a modest amount of protein. Serve a portion with vegetables and a protein-rich main to make a more balanced plate.

Choose the right potatoes

Russet potatoes: their starchy texture mashes readily and helps make a light result. Cut them into similarly sized pieces so they cook at roughly the same pace.

Soaking: the 30-minute soak gives the cut potatoes time in water before cooking. Drain them gently so you do not stir up the starch that has settled in the bowl.

Make the leek butter

Gentle heat: simmer the butter, leek and chives on low once the butter starts bubbling. The aim is to flavour the butter without browning the leek or the milk solids.

Infusion time: let the pan stand off the heat for 20 minutes before straining. The strained butter goes into the potatoes; the leek and chive solids can be reserved for mixing in at the end.

Cook for an even texture

Gentle boil: keep the water bubbling softly rather than at a rolling boil. This helps the potato pieces cook through without breaking apart aggressively.

Doneness: the recipe gives both a temperature cue, 96°C, and a texture cue: a thermometer probe should meet barely any resistance. Use both cues if you can, since the timing can vary with the size of the pieces.

Keep the potatoes fluffy

Dry them first: after draining and rinsing, stir the potatoes over low heat for 1 minute. This step removes some surface moisture before the butter and cream go in.

Short whipping: mash before using the mixer, then whip only for the specified 30 seconds on high and 10 seconds after scraping the bowl. Continuing to whip can make the potatoes gluey rather than fluffy.

Season and serve

Salt gradually: some of the salt seasons the cooking water, while the remaining tablespoon is added to the finished potatoes a teaspoon at a time. Taste as you go; the recipe notes you may not need all of it.

Serving ideas: serve the potatoes with roast turkey, chicken or another main, alongside vegetables or gravy. A warmed serving bowl helps them stay inviting at the table.

Recipe notes & tips

• Cut especially large potatoes into 5 cm pieces so they cook evenly.
• Keep the leek butter at a gentle simmer to avoid browning its solids.
• Use hot water when rinsing the drained potatoes, as directed.
• Warm the cream without letting it boil.
• Add the final salt gradually and taste before adding more.
• Stop whipping after the final 10 seconds to help prevent a gluey texture.

Variations

• Keep the leek solids: stir the reserved leek and chives into the potatoes for more visible flavour and texture.
• Add extra chives: use additional chopped chives as a fresh garnish at serving.
• Use black pepper: substitute freshly ground black pepper if white pepper is unavailable.
• Adjust the leek flavour: use less of the leek-infused butter for a milder result.
• Serve with gravy: spoon warm gravy over each portion at the table.

Common mistakes to avoid

• Rolling boil: it can make the potato pieces break apart; lower the heat to maintain a gentle boil.
• Browning the leek: this changes the delicate butter infusion; reduce the heat once the butter bubbles.
• Disturbing settled starch: lift the potatoes out carefully before draining the soaking water.
• Adding cold cream: it can cool the potatoes; warm it to about 49°C first.
• Overworking the potatoes: prolonged mixing can make them gluey; follow the brief whipping times.
• Oversalting: the salt is divided between cooking and finishing; add the final portion a teaspoon at a time.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan over low heat, stirring as needed; add a little cream if the potatoes have thickened.

Frequently asked questions