Leek Mashed Potatoes
- Low fat
- Gluten free
- Peanut free
- Vegetarian
Mellow leek and white turnip add a little extra interest and French flair to the old favourite, mashed potatoes. This recipe makes two very generous servings or three regular helpings.
Ingredients
- 1 lb (500 g) potatoes, peeled and quartered
- 1 white turnip, quartered
- 1 leek (white and light green parts only), halved lengthwise and thinly sliced
- 2 tbsp (30 mL) butter
- 1/4 tsp (1 mL) salt
- Pinch white pepper
- Pinch nutmeg
- 2 tbsp (30 mL) whipping cream or milk, warmed
Preparation
In pot of enough boiling salted water to cover, cook potatoes, turnip and leek until potatoes are tender; drain liquid from pot.
Over medium-low heat, add butter, salt, pepper and nutmeg to pot; cook, stirring, until potatoes are dry on surface, 3 to 4 minutes.
Remove from heat; mash until smooth (or, if desired, purée). Whisk in cream.
Makes 2 to 3 servings.
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