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Leek and Mustard Mash

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Leek and Mustard Mash

Rich, buttery mash stirred through with softened leeks and punchy wholegrain mustard - this is the perfect dish for soaking up all that wonderful ale gravy.

  • Nut Free
  • Vegetarian
  • Gluten Free
Preparation time:
10 minutes
Cooking time:
20 minutes
Total time:
30 minutes 30 minutes
Serves:
 8

Ingredients

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

Method

  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.

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Average user rating 5 stars out of 5

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All Seasons

All Seasons 29 November 2009 18:46

Very Simple yet very tasty will be doing this again with the beef cassarole, very tasty treat

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5 stars out of 5

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Nutritional Info

Typical values per serving:
Energy 250.0kcal
Sugars 2.8g
Fat 6.4g
Saturated Fat 3.5g
Salt 0.3g

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This recipe was first published on Waitrose.com in September 2008