Mashed Potatoes with Carrots and Leeks |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe was inspired by stoemp, a Belgian dish of mashed potatoes with vegetables. Ingredients:
1 leek (white and pale green parts only), coarsely chopped |
2 lb potatoes, preferably yukon gold or russet (baking) potatoes |
2 carrots, cut into 1/2-inch chunks |
1/2 stick (1/4 cup) unsalted butter |
3/4 cup whole milk |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Wash chopped leek well in a bowl of cold water, then lift out and drain well.
2. Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.
3. While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes.
4. Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.
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