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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Rich, buttery mash stirred through with softened leeks and punchy wholegrain mustard - this is the perfect dish for soaking up gravy or sauces. Ingredients:
4 1/2 lbs floury potatoes, such as yukon gold |
2 ounces butter |
14 ounces leeks, washed and shredded |
6 tablespoons milk |
2 tablespoons coarse grain mustard |
salt and pepper |
Directions:
1. Peel the potatoes and cut into even-sized chunks, then cook in a large saucepan of boiling water with the lid on for 20 minutes, or until tender when pierced with a knife. Remove from the heat and drain thoroughly. Leave for 5 minutes with the lid off.
2. Meanwhile, in a frying pan melt the butter and add the shredded leeks. Cook for 5-6 minutes until softened and beginning to colour. Mash the potatoes then, using a wooden spoon, beat the potatoes until smooth before adding the leeks with the milk and mustard. Season to taste.
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