Mashed potatoes with fried leeks
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Potatoes are found in almost every kitchen. This starchy root vegetable has long been a staple in most families' diets. And rightfully so, as they can be used to create a huge variety of dishes with varying textures—crispy fried potatoes, dense boiled potatoes, and delicate mashed potatoes. Like a canvas, they can be used to create anything from something simple to an exquisite masterpiece, depending on the tools you choose.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.1 kg potatoes (5-6 medium potatoes), peeled and chopped
- 220 g salted butter, room temperature, cut into pieces
- 2 leeks (white and light green parts), thinly sliced and washed
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 0.5 - 3/4 cup milk, warmed up
We recommend
Cooking the dish according to the recipe:
- Place the potatoes in a large saucepan and cover with water to a depth of 2.5 cm. Season generously with salt and bring to a boil. Reduce the heat to medium-low and simmer for about 15 minutes, until the potatoes are very tender but still flaky.
- Meanwhile, melt 4 tablespoons (60 g) butter in a large skillet over medium heat. Add the leeks, thyme, and rosemary. Cook, stirring occasionally, for 12–15 minutes, until the leeks are tender. Season with salt and pepper and set aside.
- Drain the potatoes and return the pan to low heat; cook until the excess water has evaporated, about 2 minutes. Add the remaining 165g butter, reserving 1 tablespoon for serving, and mash the potatoes with a potato masher until smooth and the butter has completely melted. Gradually whisk in 1/2 cup milk and 1/2 teaspoon salt until creamy, adding up to 1/4 cup more milk as needed. Season with salt and pepper and stir in the fried leeks.
- Transfer the potatoes to a bowl, top with the reserved butter and serve.
Categories:
Similar recipes
