Irish Mashed Potatoes

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Servings: 4
  • About This Recipe

    “The leeks give a mild onion flavor to the potatoes. This is a reasonably low cal. recipe.If you wish this recipe to be strict vegetarian/vegan use soy milk or vegetable broth instead of milk”


  • 1 1/2 lbspotatoes, peeled and cut into chunks
  • 1cupchopped leek, well cleaned
  • 1cuplow-fat milk
  • 1tablespoonlite olive oil
  • salt and pepper
  • Directions

  • Boil potatoes until tender about 15 minutes.
  • Meanwhile in another saucepan combine leeks and the milk.
  • Bring to a simmer, stirring occasionally and cook until the leeks are tender, about 15 minutes.
  • Drain Potatoes and return them to the pot, mash until smooth.
  • Stir in Oil and warm leeks with the milk.
  • Season to taste.
  • Reviews

  • “I not a cooking enthusiast, so I’m always looking for recipes that are quick and easy. This recipe doesn’t require many ingredients or a lot of time.Plus, it cuts the fat without compromising taste. I’m passing it on to friends and family.”

  • “There’s no doubt that these mashed potatoes are a bit drier than their buttery cousins, but in my opinion, it’s worth the cut in fat.Mashed potatoes, once a gluttonous treat, is now considerably lower fat.I’ve made it twice with the leeks, but I’m considering trying scallions instead next time for a change.”

  • “This is what my Granny called “howd” – she also made it with garlic mashed in, and funnily enough scallions, so that is a good traditional Irish way to go. It is a really delicious recipe, very easy to make, and good for you. Granny used to serve it with garlic fried nettles as the green by the way, but if you want a similar taste and are scared of nettles, then try flash frying spinach in garlic and veggie oil. Nettles are better for you though! You need to pick them when they are small, rinse them in water, and fry them oil until they are wilted.Nice to see it in here Bergie – thanks! “

  • “Mine ended up being a bit less healthy than the recipe- I didn’t have milk, so I cooked the leeks in butter and a bit of cream. I’m not a big mashed potato fan but I have no complaints with the recipe- it was simple, fast, and delicious!”

  • “I tasted them and thought they were good. I’ll be honest though I did add some extra butter.I love the method for using the leeks. I would like to try it with other greens.”

  • “Great stuff.really helped me impress my date.She talked about how good they were for the rest of the evening.”

  • “Quick to make, the leeks add a wonderful flavour, and there is sufficient milk to give this mash the creaminess we all crave for when we eat mashed potatoes.Because I want to throw cloves of garlic in wherever I can get away with it, I confess to having added 3 cloves of finely chopped garlic in with the leeks.What a bonus that one can eat this dish knowing that this dish is lower in fat than many comparable potato mash dishes!Thank you, Bergy, for a great recipe that I’ll certainly be making again!”

  • “Bergy, those are wonderfull mashed potatoes, nice sutle onion taste and the measurements are perfect; the potatoes were lovely fluffy and delicious! just the way we like them.Thanks for sharing one we will do again and again!!”