Mashed Potato with Leeks
A winning comfort dish
- 500g potatoes (such as Maris Piper), peeled and evenly chopped
- 125ml whole milk
- 1 bay leaf
- 2 sprigs of thyme
- 150g unsalted butter
- 1 clove of garlic, finely chopped
- 1 leek, finely chopped
- 1 tbsp double cream
- Place a large pan of cold water over a medium heat and add the potatoes and a good pinch of salt. Bring to the boil, reduce the heat and simmer for 20–25 minutes until tender.
- Put the milk, bay leaf and thyme into a pan and bring to a gentle simmer. Set aside to infuse while the potatoes cook.
- Meanwhile, melt the butter in a frying pan and add the garlic and leek. Sauté for 3-4 minutes until the leeks have softened, season generously and set aside.
- Drain the potatoes and allow to sit for 4–5 minutes to release some of the steam. Return to the pan and mash until smooth. Bring the milk back to a simmer, discard the bay and thyme and pour over the potatoes adding the butter, garlic and leeks at the same time. Mash once more until thick and creamy. Add the double cream and season generously before serving.