Rated 5.0 stars by 1 users
Side Dish
French American
6-8
10 minutes
30 minutes
Ultra-creamy and flavor-packed, these Loaded Mashed Dutch Yellow Potatoes blend buttery potatoes with leeks, garlic, kale, sour cream, and a hint of yuzu—topped with crispy onions and rich hollandaise for the ultimate comfort side.
2 pounds Melissa’s Dutch Yellow® Potatoes – halved
1 tablespoon Extra Virgin Olive Oil
1 bag Melissa’s Cleaned and Sliced Leeks
3 Cloves Melissa’s Peeled Garlic – minced
1 bunch Kale – stems removed & discarded; chopped
¼ cup Sour Cream
6 tablespoons Unsalted Butter
to taste Kosher Salt and Freshly Ground Pepper
As needed Crispy Fried Onions
6 packets Melissa’s Authentic Hollandaise Sauce
2 tablespoons Yuzu
Place the potatoes in a pot and cover with cold water. Bring to a boil and then simmer until fork tender, about 12-15 minutes.
While the potatoes cook, heat the olive oil in a sauté pan. Add the leeks and caramelize them. Stir in the garlic and kale and sauté for 2 minutes.
Once the potatoes are cooked, drain them and add back to the pot. Add the sour cream and butter and season with the salt and pepper. Whip with a hand mixer until creamy. Stir in the leeks and kale. Place the mixture into a baking dish. Cover with a layer of the fried onions and place under the broiler until the onions are toasted and the potatoes are heated through, about 8-10 minutes.
In a small bowl, mix the Hollandaise and yuzu together. Drizzle the sauce over the potatoes and serve.
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