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

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.

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

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.
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.