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Leek & mustard mash
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2kg floury potatoes, such as Red King Edwards
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.
Typical values per serving:
To serve 8.