Mashed potatoes with leeks
Origin of the recipe
It's hard to believe today, but potatoes were once an exotic vegetable in the Old World. They were brought to Europe from South America in the late 16th century and were initially considered inedible, even poisonous. It wasn't until the 18th century that these nutritious tubers entered the European diet, thanks to the efforts of the French agronomist Antoine Parmentier. Today, there are many ways to cook potatoes, and mashed potatoes are one of the most popular.
What do you need for cooking?
Ingredients
-
Potato
-
Leek
-
Butter
-
Milk
-
Parsley leaves
-
Salt
Kitchen utensils
- Knife
- Board
- A saucepan with a lid
- Tolkushka
Mashed potatoes with leeks is a tender and flavorful dish that makes a great side dish or a standalone treat. The flavor of classic mashed potatoes is enhanced by the slightly sweet notes of leeks, adding originality and depth. This is an ideal option for those looking to add variety to their usual dishes. The combination of cream and butter makes this mashed potato airy, creamy, and rich. Serve it with meat or fish dishes, or on its own with crispy croutons. Its ease of preparation makes it an excellent choice for everyday meals.
Step-by-step recipe
Step 1:
Peel the potatoes, cut into medium pieces and place in a saucepan.
Step 2:
Cover the potatoes with water and bring to a boil. Cover the pan and simmer for 5 minutes over low heat.
Step 3:
Chop the leek and add it to the potatoes. Cover the pan and simmer for 20 minutes over low heat.
Step 4:
Drain the water, add salt, butter, chopped parsley leaves and pour in the milk.
Step 5:
Mash the potatoes, trying not to leave any lumps.
Cooking tips
New potatoes aren't suitable for mashed potatoes because they lack starch. This will result in lumps in the mashed potatoes, so choose older potatoes.
It's best to cook peeled potatoes immediately and avoid leaving them in cold water for too long. This affects the flavor of the dish, as soaking removes the starch.
Don't use a blender or food processor; use a regular masher. While a blender will speed up the process, it will make the puree sticky and heavy.