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If you want to try something different with potatoes, try them with the leek and mash them. The potatoes are good with meat, fish or a Thanksgiving turkey. -- EclecticCooking.com

Ingredients:

1 lb floury potatoes
5 oz (150 g) whole leeks (ca. 2 leeks)
1 oz (30 g) butter
2 Tbsp fresh parsley, minced
Salt and freshly ground black pepper

Directions:

Peel and cut the potatoes into small cubes. Trim and cut the leek into thin rings and rinse several times to remove all the soil; drain. Place the potatoes into a saucepan and barely cover with cold water, add a little salt and bring to boil. Cover the potatoes, reduce the heat and simmer for 20 minutes. Add the leek for about 5 minutes or until they are tender. Drain most of the liquid from the potatoes, leaving just a little.

Mash the potatoes and leek, then add the butter and olive oil and continue mashing. Season with salt and plenty of freshly ground black pepper, add the minced parsley and stir through. Serve with a daub of butter if you wish.

(Serves 4)

Leek and Potato Mash. To import, drag image to your MacGourmet recipe box.

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