Creamy Leek Mash - for 4
1 kg potatoes - Reds, Maris Pipers or King Edwards, peeled or unpeeled, as you prefer
2 leeks, halved lengthways, rinsed and sliced finely
Olive oil, just enough to fry leeks
Salt and pepper
200ml milk
Cook the potatoes in a pan of boiling, salted water for approximately 15 minutes, till soft. Drain and leave aside to steam dry.
In a large frying pan, sweat the leeks in a little olive oil, for about 5 minutes, till softened. Add the milk to the leeks, bring to the boil, then turn off heat.
Add the milk to the potatoes, mash well and season, cover with a lid and set aside.
I like to serve this with roasted sausages (Hecks sausages, without gluten, are a favourite) and onion gravy. Delicious!