Saturday, 26 February 2011

Leeky Mashed Potatoes

I'm sorry I haven't written in a while but I haven't really cooked anything in a while either - until Wednesday night at least :)
Do you remember that recipe for Baked Potato Soup on Smitten Kitchen a while back?
Well, I had been eager to give it a go (especially with everyone posting pictures of their versions of FB) and then we finally had a chance to make some.
 If you feel like all you do is read and write these days then let me recommend this mash, it will feed your soul (and anything that has my 'good for the soul' stamp obviously doesn't have any calories!) and if you're really stressed out you can even get some work done while the veg is boiling (not that I did, I was too busy chopping and freezing herbs and being told off for being too German - does nobody else freeze leftover herbs?!?)
Oh, and I'm sorry about the title, too much reading and not enough cooking...

Leeky Mashed Potatoes
4 Baby Leeks
500g or so Potatoes (go for a floury variety)
1/2 Onion
100g Sour Cream
Some butter to fry the onion
A handful of grated cheese (we had a piece of mature cheddar kicking about in the fridge)
Enough water/stock to cover the potatoes

Peel the potatoes and cut them into 1.5cm pieces, dice the onion and wash and slice the white and light green bits of the leeks.
Heat some butter in a pot that will be large enough to hold all the vegetables, then sautee the onion. Once the onion has gone glassy, add the potatoes and give them a minute or so before you pour enough stock or hot water on top until the potatoes are covered.
Boil the potatoes until they are just starting to get tender, then add the leek and cook until the potatoes are tender enough to mash.
Remove the pot from the heat and drain the vegetables (keep some of the liquid in case the mash ends up too dry), then mash them roughly (you're not looking for the fluffiest mash you can think of but we're going for a more rustic feel with this) and stir in the sour cream and cheese.
Season with salt, pepper, and nutmeg. If you feel you're looking at a rather dry affair, add some of the cooking liquid you have saved.
Serve in in a pretty bowl and top with some roughly chopped dill.

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