Leek Mashed Potato
Leek Mashed Potatoes are super easy to make. Butter, milk, nutmeg and chives add an extra touch of goodness to this puree.
Servings: 4 people
Equipment
- Potato ricer
- Whisk
Ingredients
- 500 gr. potatoes
- 1 leek
- 80 gr. butter
- 250 ml milk
- sage
- chives
- nutmeg
- extra virgin olive oil
- salt
to garnish
- Walnuts
Instructions
- Wash the potatoes and cook them in salted water.
- Meanwhile, clean the leek by removing the green part. Wash it and slice it.
- In a non-stick pan, cook the leek with a little oil until soft, adding a little water as needed. Puree with a mixer.
- Heat the milk with nutmeg.
- Once the potatoes are cooked, peel them and press them with the potato ricer. Add the leek puree, 50 gr. of butter and mix everything adding the milk a little at a time until you get a creamy consistency. Season with salt.
- In a small saucepan, brown the remaining butter with the fresh sage.
- Wash and cut the chives into small pieces.
- Add the browned butter, the chives and complete with a few walnut kernels.
- Serve hot
Notes
- Cooking the potatoes with the peel allows you not to lose nutrients and, moreover, the potatoes do not run out of water.
- Do not boil potatoes over high heat. Once it reaches a boil, lower the heat and let it simmer slowly. This will prevent them from breaking.
- Peel and mash the potatoes right away with a potato ricer.
- Use a potato ricer for the creamiest potatoes not a blender.
- Heat the milk before pouring it into the mashed potatoes.
- By mixing the puree with a whisk instead of a spoon, you can achieve a soft puree.
- You can heat the puree in the microwave or in the pan by adding a little hot milk.