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“Rich, buttery mash stirred through with softened leeks and punchy wholegrain mustard - this is the perfect dish for soaking up gravy or sauces.”
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

Directions

  1. 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.
  2. 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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