Stoemp Aux Poireaux/Stoemp Met Prei - Belgian Mashed Potatoes
photo by Chef floWer
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 5 large potatoes, peeled (I use valour in the UK, but any potato suitable for mashing is OK)
- 4 tablespoons butter
- 3⁄4 cup cream (single is fine)
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 medium leeks, finely sliced (don't use the dark green bits)
- 1⁄2 cup stock, light vegetable, make sure it's good quality
- salt and pepper
- little freshly ground nutmeg
directions
- Cook the potatoes until they are just tender (you can cube them which will speed up the cooking time). Drain well and mash (or use a potato ricer for better results).
- While the potatoes are cooking, melt the butter in a large frypan over medium heat.
- Add the garlic and onion, and cook until just softened (do not burn), then add the leeks and saute until everything is just translucent.
- Add the cream and stock. Simmer for approximately 10 minutes.
- Drain the onion mixture but reserve the liquid. Put the liquid back into the pan and reduce by half. This will take 5 minutes or so.
- Once the sauce is reduced mix the onions and potato mixture together. Then return to the pan and stir the sauce through until well combined. Season to taste.
- If the mixture is too dry add more butter or milk if you don't want too much fat.
- This is yummy served with stews and casseroles.
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Reviews
-
I had leeks to use up and wasn't interested in making soup, so I found your recipe. With no stock or cream in the house, I made it with whole milk. Even with the substitution, it was very good. I imagine it would be even better with cream. I used russet potatoes for the mash and just a touch of nutmeg. I'm glad I didn't let lack of ingredients keep me from trying this. Thanks for the posting.
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We really enjoyed this recipe! I loved the onion flavor and the rich, creamy texture. Definitely decadent and reserved for special occasions. I thought the nutmeg lent an interesting flavor to the potatoes. I sampled it with and without the nutmeg and liked it both ways. We served this as a side to Recipe #305341. Thanks for posting! Made for ZWT4.
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