Recipe by Snowbunny Andorra
The leeks in this mash lend a much more delicate flavour than the more commonly used onions and the saffron gives it a beautiful colour. A great side dish to white fish or chicken.
Top Review by Denise J
Very yummy! A sophisticated twist on comfort food that is special enough for the nicest of dinner parties but easy enough for a weeknight family dinner. My whole family including the children loved it. Thanks for sharing!
- 2 large floury potatoes, peeled
- 1 small leek, sliced
- 1 cup chicken stock
- 1 pinch saffron thread
- 4 ounces butter
- 1⁄3 cup milk
Directions See How It's Made
- Cut the potatoes into chunks and boil in salted water until very soft.
- Meanwhile, heat half the butter in a small frying pan and add the leek, saffron and a little of the stock.
- Stir the leeks, adding more stock as it is absorbed until leeks are soft. A little stock should remain in the pan.
- Drain potatoes and roughly mash with the remaining butter. Add leek mixture and mix well.
- Warm the milk into the saucepan used for the leeks, blending with any sauce left around the edges of the pan.
- Mix milk with potatoes, mashing further until the leeks, saffron colouring and milk are evenly distributed.