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    Leek and mustard mash

    Rich, buttery mash with softened leeks and punchy wholegrain mustard - perfect for serving with stews, casseroles or other gravy-rich dishes such as this Beef and ale casserole.

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

    Serves: 8


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

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