Directions:
- Cook the potatoes in boiling salted water until very tender (about 20 mins).
- Heat garlic butter in a pan and add mushrooms and a good twist of black pepper. Cook over a high heat for about 5 minutes Remove with a slotted spoon and set aside, keeping warm.
- Return the pan to the heat and add the wine and stock boil until reduced by half.
- Mix the cornflour with the water and add to the stock along with the cream. Bring to boil and stir until thickened. Add mushrooms and parsley and keep warm.
- Melt the plain butter in a pan and gently fry the leek until soft.
- Drain the potatoes and mash with the crème fraiche.
- Serve the mash and potatoes topped with the leeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1300.64 Kcal (5446 kJ) | ||
| Calories from fat | 566.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.94g | 97% | |
|---|---|---|---|
| Cholesterol | 129.94mg | 43% | |
| Sodium | 12866.48mg | 536% | |
| Potassium | 595.35mg | 13% | |
| Total Carbs | 131.58g | 44% | |
| Sugars | 10.06g | 40% | |
| Dietary Fiber | 8.5g | 34% | |
| Protein | 46.31g | 93% | |
| Vitamin C | 10.4mg | 17% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 4.9mg | 27% | |
| Calcium | 159.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 156.75 Kcal (656 kJ) | ||
| Calories from fat | 68.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.59g | 97% | |
|---|---|---|---|
| Cholesterol | 15.66mg | 43% | |
| Sodium | 1550.62mg | 536% | |
| Potassium | 71.75mg | 13% | |
| Total Carbs | 15.86g | 44% | |
| Sugars | 1.21g | 40% | |
| Dietary Fiber | 1.02g | 34% | |
| Protein | 5.58g | 93% | |
| Vitamin C | 1.3mg | 17% | |
| Vitamin A | 0.2mg | 47% | |
| Iron | 0.6mg | 27% | |
| Calcium | 19.3mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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