Mashed potatoes with leeks
10
15
4 to 6
No
Ingredients
- 1 litre (4 cups) of unpeeled and diced potatoes
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 60 ml (1/4 cup) of butter
- 125 ml (1/2 cup) of 35% cream
- 125 ml (1/2 cup) of milk
Preparation
Side-by-side mode
- In a casserole, cook potatoes in salted boiling water with sliced leeks until tenders. Drain.
- Set back potatoes and leeks in the casserole. Add butter, cream and milk. Salt and pepper. Cover and slowly simmer for about 5 minutes.
- With a potato stack, crush potatoes. With an electric mixer, reduce the mixture into puree and serve.
Chef’s note
This mashed potato recipe is inspired by a traditional Irish dish called colcannon. We replaced cabbage with sliced leeks. It’s a perfect side dish for roast, poultry, ham and fish.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
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