Total Time
30mins
Prep 10 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. Cut the potatoes into chunks and boil in salted water until very soft.
  2. Meanwhile, heat half the butter in a small frying pan and add the leek, saffron and a little of the stock.
  3. Stir the leeks, adding more stock as it is absorbed until leeks are soft. A little stock should remain in the pan.
  4. Drain potatoes and roughly mash with the remaining butter. Add leek mixture and mix well.
  5. Warm the milk into the saucepan used for the leeks, blending with any sauce left around the edges of the pan.
  6. Mix milk with potatoes, mashing further until the leeks, saffron colouring and milk are evenly distributed.

Reviews

(1)
Most Helpful

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!

Denise J November 12, 2006

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