Serves: 4–6
Time: 30 minutes

Hey friends 🥔
These are cozy, buttery, and quietly luxurious. Soft, sautéed leeks folded into creamy mashed potatoes make this feel special without being fussy. I’m firmly a peels-on girl—don’t @ me.

Ingredients

2 lbs Yukon Gold potatoes, scrubbed and cut into chunks (peels on)
2–3 leeks, white and light green parts only, thinly sliced and well cleaned
4 tbsp unsalted butter, divided
½ cup heavy cream, warmed
½ tsp garlic powder
Pinch of nutmeg
Kosher salt and black pepper

Instructions

Bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender, 15–18 minutes. Drain.
While potatoes cook, melt 2 tbsp butter in a skillet over medium heat. Add leeks, season with salt and pepper, and sauté until soft and lightly golden, 8–10 minutes.
Return potatoes to the pot and mash until mostly smooth.
Add remaining butter, warm cream, garlic powder, and nutmeg. Stir until creamy.
Gently fold in the sautéed leeks. Taste and adjust seasoning.

Notes

These can be made slightly ahead and kept warm over very low heat.
Add a splash of cream if reheating to bring them back to life.

💛 Final Thoughts
These are the mashed potatoes I make when I want people to feel taken care of—soft, savory, and grounding in the best way.

With love and buttery spoons,
Stephanie | @egypsy_