LEEK MASHED POTATOES
Steps:
- Peel the potatoes and cut them into 1-inch pieces. Put them into a large pot of cold water. Add a big pinch of salt and put the pot over high heat. When it comes to a boil, cook until the potatoes are just cooked through, about 20 minutes.
- While the potatoes are cooking, slice the leeks into small pieces and thoroughly wash to remove any dirt. Put a medium skillet over medium-low heat and add 2 tablespoons butter. When the butter is melted, add the leeks and season with salt and pepper. Cook the leeks until they are very soft, being careful not to let them color or burn, about 20 minutes.
- Drain the potatoes in a colander. Then put the potatoes back into the pot and let the potatoes dry out a bit while you finish the leeks.
- In a small pot over low heat, add the milk, the remaining 4 tablespoons butter, garlic and thyme and warm it up. Strain the garlic and thyme from the warm milk and stir the milk into the potatoes using a wooden spoon. Mash with a potato masher, breaking up the big lumps. Stir in the melted leeks, taste and season with salt and pepper. Reserve 2 cups for another use if desired, such as the Round 2 Recipe Thanksgiving Pie. Cover the rest and keep warm until ready to serve.
SAUSAGE & LEEK MASH PIE
Enjoy sausages and kale with a cheesy mash topping made with leeks and mustard. You can freeze this pie for busy weeknights when you need to feed a crowd
Provided by Esther Clark
Categories Dinner, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Boil the potatoes for 12 mins or until tender. Drain and leave to steam-dry.
- Heat 1 tbsp oil in a shallow casserole or deep skillet (20-25cm). Pinch the sausages out of their skins into large pieces, directly into the pan, and fry over a medium heat for 7-8 mins or until golden brown. Add the flour and stir everything together, cooking for 1 min. Pour in the gravy and 100-200ml water (depending on how thick you like your gravy), bring to a simmer, then add the kale and cook for 5 mins. Remove from the heat.
- Meanwhile, in a separate pan, add the remaining 1 tbsp oil, then the leeks and fry for 5-10 mins until tender, adding a small splash of water to help them cook. Heat your grill to its highest setting.
- Mash the potatoes until smooth. Stir though the leeks, mustard and milk, and season. Spoon and swirl the mash on top of the sausage mixture, then scatter over the grated cheese and grill for 3-5 mins or until golden and bubbling.
Nutrition Facts : Calories 591 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 1.7 milligram of sodium
CHEESY LEEK AND POTATO BAKE
A well used recipe in my house-and so easy to make. It's great as a side dish to a main meal, or as a topping on Cottage Pies and suchlike, or quite simply a good comforting supper dish all on its own with some good thick gravy to pour on top. This is actually my husband's favourite way to eat potato. I hope you enjoy it.
Provided by Noo8820
Categories Potato
Time 30m
Yield 2-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 220°C.
- Boil potatoes. Cut leeks into 1 cm slices. Melt 1/2 of the butter in a pan and cook leeks for about 10 minutes.
- Drain and mash potatoes with the other 1/2 of butter, the egg and 3/4 of the cheese.
- Season to taste, stir in the leeks and turn into a large ovenproof dish.
- Top with remaining cheese and bake for about 10 minutes, until golden. Will take longer if you have prepared the dish in advance.
Nutrition Facts : Calories 1045.6, Fat 56.5, SaturatedFat 34.9, Cholesterol 251.6, Sodium 888.7, Carbohydrate 99, Fiber 12.3, Sugar 9.3, Protein 39.4
HADDOCK & LEEK AU GRATIN WITH SWEETCORN MASH
Leek and spinach are layered up with white fish fillets and cheese sauce then topped with golden mash in this delicious, low-fat oven bake.
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180 fan/gas 6. Boil the potatoes for 15-20 mins until tender, then drain. Reserve 3 tbsp corn and blitz the rest (with its juice) using a hand blender or a food processor until completely smooth, then mash into the potatoes. Cook the spinach following pack instructions - if you have a microwave, choose this method.
- Put the leeks in a pan with the 300ml milk and the butter. Cook gently, part-covered, for 8 mins until the leeks are tender. (Keep an eye on things as milk can easily boil over.) Mix the 3 tbsp milk with the flour and mustard, then stir into the leek mixture - keep stirring until thickened. Take off the heat and stir in three-quarters of the cheese.
- Squeeze as much liquid as you can from the spinach, then arrange on the base of 2 gratin dishes. Place a fish fillet on top of each, then spoon over the leek & cheese sauce. Top with the sweetcorn mash. Mix the remaining corn and cheese, and scatter on top. Place the dishes on a baking tray and cook for 25 mins until the fish flakes when tested and the top is golden.
Nutrition Facts : Calories 618 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 20 grams sugar, Fiber 11 grams fiber, Protein 50 grams protein, Sodium 2.1 milligram of sodium
JAPANESE SWEETS-AND-LEEKS MASH
This flavorful mash of Japanese sweet potatoes, turnips, and leeks are a smooth, starchy, and buttery base for these meaty maitake mushroom steaks and is also the perfect side to serve alongside a saucy stew or braise.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Combine potatoes and turnips in a pot and cover with water by 2 inches. Bring to a boil; season generously with salt. Boil until vegetables are tender and easily pierced with the tip of a knife, 12 to 15 minutes. Reserve 1 cup cooking water, then drain and return vegetables to pot.
- Meanwhile, melt butter in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring a few times, until leeks are tender but not developing any color, 5 to 7 minutes.
- Transfer mixture to pot with vegetables, along with 1/3 cup reserved cooking water and sesame oil. Mash to combine; season with salt, white pepper, and more sesame oil, 1/4 teaspoon at a time. Stir in more cooking water, a little at a time, to reach desired consistency.
LEEK AND MUSTARD MASH
Rich, buttery mash stirred through with softened leeks and punchy wholegrain mustard - this is the perfect dish for soaking up gravy or sauces.
Provided by English_Rose
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Peel the potatoes and cut into even-sized chunks, then cook in a large saucepan of boiling water with the lid on for 20 minutes, or until tender when pierced with a knife. Remove from the heat and drain thoroughly. Leave for 5 minutes with the lid off.
- Meanwhile, in a frying pan melt the butter and add the shredded leeks. Cook for 5-6 minutes until softened and beginning to colour. Mash the potatoes then, using a wooden spoon, beat the potatoes until smooth before adding the leeks with the milk and mustard. Season to taste.
Nutrition Facts : Calories 267.2, Fat 6.6, SaturatedFat 4, Cholesterol 16.8, Sodium 71.7, Carbohydrate 47.7, Fiber 7, Sugar 4.9, Protein 5.5
GOAT CHEESE MASHED POTATOES WITH LEEKS AND CHIVES
Categories Garlic Potato Side Bake Kid-Friendly Goat Cheese Leek Gourmet Small Plates
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch and simmer them for 10 to 15 minutes, or until they are tender. While the potatoes are cooking, in a heavy skillet cook the leek, the onion, and the garlic in 2 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 10 minutes, or until the vegetables are soft. Drain the potatoes, return them to the pan, and steam them over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potatoes through a ricer or the medium disk of a food mill into a bowl and stir in the milk, the remaining 1 tablespoon butter, the leek mixture, half the goat cheese, the chives, and salt and pepper to taste. Spoon the mixture into a buttered 2-quart baking dish, sprinkle the remaining goat cheese over the top, and bake the mixture in the middle of a preheated 350°F. oven for 20 minutes.
LEEK AND CHEESE MASH
A good side dish for Monday's leftover cold roast meat. The quantities are deliberately vague because of the nature of leftovers. A recipe for which we must use our instinct.
Number Of Ingredients 4
Steps:
- Wash and chop the leek, then let it cook in a generous amount of butter, covered with a lid and a piece of wax paper if you wish, until soft. Season with salt and then scoop into a shallow ovenproof dish.
- Tip the mashed potatoes on top of the leeks. Level them a little without packing them down too tightly. Dot small knobs of butter over the surface, cover with grated or crumbled cheese, then bake in a hot oven until the cheese has melted and the potatoes are heated through.
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- Cut the potatoes into approximately 3cm chunks. Put in a saucepan; cover with cold water. Add the salt and bring to the boil. Cook until tender (about 15-20 minutes from boiling) then drain and mash well. If you have a ricer this is a good time to use it – the fewer lumps the better.
- Meanwhile, using a lidded pan over a medium heat, cook the sliced leeks in the butter until they are soft and sweet, about 10 minutes. Preheat the oven to 200°C, fan 180°C, gas 6.
- Gradually incorporate the milk into the mashed potato then add the cream cheese, beaten eggs, buttery leeks, tarragon, nutmeg, raisins and half the Gruyère. Mix well; season.
- Grease a 2-litre ovenproof dish (ours was about 17 x 26cm base measurement) with butter and pour the mixture into the dish. Scatter with the rest of the Gruyère.
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