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LEEK MASH

It may sound simple and yes it is but it’s so versatile and utterly delicious. It can go with anything from a juicy steak or a simple piece of fish.

mash 2

Serves 5

800g potatoes, peeled

1 leek, washed and cut into rounds

75g butter

100ml cream or milk

Salt and white pepper

Method

Evenly cut the potatoes into large pieces and place into suitable sized pot, add 1 teaspoon salt and cover with cold water. Bring to the boil then simmer until tender.

Meanwhile melt the butter in a medium sized saucepan, add the leeks and sweat off until tender and sweet (about 8-10minutes).

Add the cream and heat gently together, set aside.

When the potatoes are tender, drain well and mash or pass through a mouli so they are lump free. Add to the hot leek mixture and whip together with a rubber spatula.

Season with salt and plenty of white pepper.

All great mash is lump free, light and creamy. Make the effort as the final product will lift your meal to another dimension.

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