Mashed Potatoes with Leeks Time: 45 minutes
I always make enough to use in another meal - patties, or Shepherd's Pie, or something....
4 - 5 medium potatoes, depending on size.
1 1/2 - 2 leeks depending on what's left from Friday
1 tbs butter
1/4 cup milk or cream
1/2 tsp salt
Peel potatoes. Put potatoes in medium saucepan and add just enough water to cover. Add salt and cover. Bring to a boil over medium heat. When boiling (and pay attention or they will boil over) reduce heat and take cover partially off. Continue cooking until done, 20 - 25 minutes. They should be very done, easily coming apart when poked with a fork. When done, drain and put back on the heat 10 seconds or so to evaporate any excess moisture. Mash with a potato masher (or fork if you don't have one) Add enough of the leek/milk mixture to get your desired consistency. If, after adding all of it, the potatoes are still too stiff just add more milk. Save the rest for Monday for the Shepherd's Pie
Leek Milk
While potatoes are cooking clean and thinly slice the leeks. Heat butter in a small pan over medium-low heat. Sauté leeks until soft being careful not to let it brown. When tender add the milk. Cover and keep warm until ready to use in the potatoes.
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
