Leek Mash is a wonderful fresh, creamy mashed potato, which goes well with many main dishes. Use young and fresh in season leeks for the best taste.
Leek Mashed Potatoes Recipe
Use a floury potato like a Maris Piper or King Edward. Grit from the soil tends to get embedded in leeks as they grow, make sure you remove it.
- 1Kg potatoes
- 150g butter
- 70ml double cream
- 70ml milk
- 2 leeks (washed and cleaned of grit)
- ground sea-salt and black pepper (to taste)
Peel the potatoes and cut them into even- sized pieces, so that they will all cook at the same speed. Put a large saucepan, with salted water, (enough to just cover the potatoes) on to a medium-high heat. Bring it up to the boil, once at the boil turn it down to a simmer, then add the potatoes. Put the lid on and cook them until tender, but still maintaining an integrity (12 to 15 minutes). Do not over cook, if they start to break up you have a gone a little too far.
Meanwhile trim, clean and wash the leeks of grit. Drain and slice them finely. In a pan add the butter and melt, once melted, on a low heat, sweat the chopped leeks for ten minutes in the butter. When soft and tender remove from the heat.
Drain the potatoes in a colander, empty the saucepan of water, and place the potatoes back in the pan. Place the pan on a low heat and briefly steam them dry in the pan. Take off the heat.
Once the potatoes are dry season with a little ground sea-salt and black pepper, add the cream and milk. Then mash with a potato masher quickly and thoroughly until smooth. If using a potato ricer pass the potatoes through the ricer, into a bowl, then season and mix in the cream and butter. Beat in the leeks and butter from the pan. Spoon into a serving bowl. Serve.