Ingredients
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5 large potatoes, peeled (I use valour in the UK, but any potato suitable for mashing is OK)
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4 tablespoons butter
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3/4 cup cream (single is fine)
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1 small onion, finely chopped
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2 garlic cloves, finely chopped
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4 medium leeks, finely sliced (don't use the dark green bits)
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1/2 cup stock, light vegetable, make sure it's good quality
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salt and pepper
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little freshly ground nutmeg
Instructions
- 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.