Tested till perfect Smashed Leek Potatoes
Smashed Leek Potatoes
Photography by Leila Ashtari

Smashed Leek Potatoes

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2006; Best Recipes Ever, weekdays at 3pm on CBC TV

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 6 6Yukon Gold potatoYukon Gold potatoes, (about 3 lb/1.5 Kg)
  • 3 tbsp 3tbspbutter
  • 2 2leekleeks, white and light green parts only
  • 3/4 tsp 3/4tspeach salt and pepper
  • 1 1pinch dried thyme
  • 1-1/3 cups 1-1/3cupsbuttermilk
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Scrub potatoes; cut into 2-inch (5 cm) cubes. In large saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes. Drain and return to pot.

Meanwhile, in small skillet, melt 1 tbsp (15 mL) of the butter over medium heat; fry leeks, a pinch each of the salt and pepper and thyme until tender, about 5 minutes.

Add buttermilk and remaining butter, salt and pepper to potatoes; smash with potato masher until smooth with a few large pieces remaining. Stir in leek mixture.

Nutritional Information Per serving: about

cal 186 pro 4g total fat 5g

(3 gsat.fat

carb 32g fibre 3g chol 13mg sodium 632mg

% RDI:

calcium 6 iron 11 vit A 4 vit C 32
folate 10
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