Leek and Mustard Mash

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 4 12
    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
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DIRECTIONS

  • 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.
  • 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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