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“Delicious! Good to eat at Thanksgiving instead of potatoes for a little extra nutrition.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and dice the potatoes, carrots, turnip, parsnip and rutabaga. Add to salted boiling water and simmer for 30 minutes.
  2. Meanwhile, wash the leeks, keeping only the white and light green parts. Slice into thin half rounds.
  3. Finely mince the garlic.
  4. In a frying pan put the butter, leeks, and garlic and saute for about six minutes over medium heat. Remove and set aside.
  5. When the potato mixture is tender, drain off the water and mash.
  6. Stir the leek mixture into the potatoes.
  7. Add the heavy cream and salt and pepper to taste. Mix well.
  8. Leftovers can be made into patties and fried in just a little bit of oil or butter.

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