Mashed Potatoes with Leek: new comfort food?
There’s that comfort that only a nice mash can give! Its creaminess, smoothness, and ability to be the absolutely perfect side to most foods, makes it one of most people’s favorites.
Caught in the routine of trying to lose weight, I often forget to change my dishes, get stuck in a – less than tasty – weekly menu and eventually get bored… and order a massive takeaway (which, like a snowball, makes me lazy, so I don’t exercise for a day – or four – and continue eating too much… you get the drill).
Anyway, where is this all going you wonder? This is the intro to my creamy and cream-less Potato and Leek Mash.
What are leeks doing in this recipe? Adding flavor, as they do in many leek recipes.
How to cook leeks? I often cook the white part as onions, but that may be just me! You can do so much with them… like follow this below recipe, that pairs beautifully with simple white fish as well as tasty turkey sausages. Perhaps try it with this Simple Lemon and Black Pepper Cod Fillet?
Potatoes are very rich in antioxidants, vitamins and minerals; studies have linked potatoes to many heath benefits, such as better control of sugar levels in the blood, higher immunity and a reduced risk of heart diseases.
Leeks on the other hand are a great source of Vitamins A, C and K; they also contain iron, which is good for red blood cells, and manganese, which assists with the regulation of brain and nerve functions.
Can I reheat this recipe? Yes, if you find it has gone a bit too dry to reheat, you can add a bit of water or semi-skimmed milk, while mixing on a ow flame.
Can I freeze these mashed potatoes? Yes, you can – just ensure they fully cool down before doing so.
What can I use instead of leek? You may substitute leek with some onion (no matter the color) or thinly sliced white cabbage.
Can I make this recipe vegan? Yes, you can substitute the semi-skimmed milk with a non-dairy substitute, like oat or soy milk. I would choose more neutral tasting alternatives, as the ones mentioned, rather than strong ones (i.e. coconut, hazelnut, almond, etc.) as they may result too sweet for this recipe.
I hope you enjoy the below as much as we did!
- 450 g peeled and cubed white potatoes
- 200 g thinly sliced leek
- 10 sprays of cooking spray
- 50 ml semi-skimmed milk
- 1/2 tsp of dry parsley
- salt to taste
- black pepper to taste
- Put in a large pan of salted boiling water the peeled and cubed white potatoes and 5 minutes before they are cooked add 180g of the sliced leeks.
- Once ready and drained, in a frying pan add the 10 sprays of cooking spray (redundant?) and lightly fry the 20g of sliced leeks kept aside. Once the leek becomes tender and cooked (like onion for a curry), add the boiled potatoes and leeks and mix well.
- With a hand masher, mash the potatoes and leeks in the pan; you can mash these as much as you like, some prefer it chunky, while some do not like the ‘knots’. Once mashed add the semi-skimmed milk, dry parsley, and the salt and black pepper to taste.