www.leekpotatosoup.com

LEEK AND POTATO MASH

INGREDIENTS
 

Ingredient

130g / 4½oz - one medium leek (trimmed)

1kg / 2lb 2oz - six medium potatoes

Tablespoon of butter

3 tablespoons of milk

Salt to taste

HINTS AND TIPS
To test if a potato is cooked simply insert a fork into the potato and if it goes in with little resistance it's cooked. If time is short remember that potatoes cut into thinner than normal slices will take less time to cook.

If you want to add pepper then use white pepper (readily available in shops) rather than black pepper, it looks better. Leaving the cooked and drained potatoes to stand in the pan for a minute or two will allow them to dry slightly making a better quality mash.

PREPARATION

Cut the green end and the roots from the leeks, remove the harder outer skin and wash well. Slice the leeks finely and then wash again in a colander to remove any earth. Peel the potatoes and cut each of them into three roughly equal parts.

COOKING LEEK AND POTATO MASH

1.	Place the potatoes into lightly boiling water and cook for 20 minutes until the potatoes are cooked. Drain them and leave them to stand in the pan for two minutes.
2.	While the potatoes are cooking add the butter to a pan on a medium heat. When the butter has melted add the chopped leeks and stir well to coat the leeks with butter. Fry for eight minutes stirring every minute or so.
3.	Add salt and milk to the potatoes and mash them well. Stir in the leeks until they are evenly spread throughout the mash. Serve immediately.

SERVE WITH?

Almost any main meal!