Leek & mustard mash

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

Serves: 8


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.