Leek & mustard mash

  • Vegetarian
  • Gluten Free


2kg floury potatoes, such as Red King Edwards
50g butter
400g leeks, washed and shredded
6 tbsp milk
2 tbsp essential Waitrose Wholegrain Mustard


1. 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.

2. 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 wholegrain mustard. Season to taste.

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes

Serves: 8

Nutritional Info

Typical values per serving:

Energy 1,132kJ
Fat 6.8g
Saturated Fat 3.5g
Carbohydrate 44.7g
Sugars 2.9g
Protein 7.1g
Salt 0.4g
Fibre 4.7g

To serve 8.

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