Leek Mashed Potato
There’s that comfort that only a nice mash can give!
Ingredients
- 800 g peeled and cubed white potatoes
- 200 g thinly sliced leek separate the green from the white part
- 15 g Butter
- salt to taste
- black pepper to taste
Instructions
- Peel and dice the potatoes.
- Wash and slice the leeks, keeping the 'white' part separated from the 'green' part, as they will be needed in two different stages.
- Put in a large pan of salted boiling water the peeled and cubed white potatoes and the sliced green part of the leeks and boil until cooked.
- Once ready and drained, in a frying pan add the butter and lightly fry the white part of the leek kept aside. Once the leek becomes tender and cooked (golden brown), 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 salt and black pepper to taste, then mix and serve!
Notes
Mashed potatoes with leek can be stored in the fridge in an airtight container for up to four days. These can be reheated in the microwave or in a saucepan over medium heat with a little liquid [ie: a tablespoon of water] so as not to dry out; ensure the mashed potatoes are piping hot before serving.
Nutrition
Calories: 252kcalCarbohydrates: 55gProtein: 7gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 45mgPotassium: 1162mgFiber: 7gSugar: 7gVitamin A: 1693IUVitamin C: 56mgCalcium: 116mgIron: 4mg
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