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Leek and Potato Mash
2-4 pounds of yellow potatoes
1/2 fresh leek
2-3 tablespoons of butter
Milk or Cream--add as needed
Salt
Black Pepper
White Pepper

 

Peel and slice potatoes
Put in cold water and bring to a boil.
Low boil for 8-10 minutes or until soft enough to stick a fork through without the potatoes falling apart.
Dice leek into fingernail size pieces.

Drain potatoes and add to mixing bowl. Immediately begin to mash potatoes. Add butter first and quickly add some milk or cream. (Not to much just enough to smooth out the potatoes.

Add leeks and work them in. Add more butter and milk and mash until you have a nice consistency. Mash should hold on whisk for a couple of seconds. If it is to thick add a touch more milk.
Add salt and white pepper for taste.
Black pepper for taste and classic mash look.


Tips: DO NOT overcook potatoes. This will flatten your mash and leave it looking runny and sloppy.Plus you will destroy some of the flavour nods. Mix in bits of rashers or ham for a bit more full body flavour. Goes well with a roasted meat and green veg.

Preparation Time: 20 mins Serves: 2-4
Recipe Origin: United Kingdom
Submitted by:
Andrew Breedlove

United Kingdom
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