Mashed Potatoes And Leeks
- 8 tablespoons unsalted butter
- 2 leeks, trimmed of dark green parts, rinsed well, and finely diced
- 1/2 cup vegetable stock
- salt and freshly ground black pepper to taste
- 2 pounds Idaho potatoes
- 1/2 cup hot milk
- 1 cup freshly grated Parmesan cheese
- In a wide saucepan over very low heat, melt 1 tablespoon of the butter. Add the leeks and braise them, covered, until they are very soft, about 30 minutes; add some of the vegetable stock if they stick to the bottom of the pan. Season with salt and pepper.
- Bring a pot of lightly salted water to a boil. Boil the potatoes until they are fork tender, about 12 to 15 minutes, then drain and peel them. Pass the potatoes through a ricer or a food mill, and then put them back into the pot (now dry) on a very low flame. Add the rest of the butter, the milk, and the Parmesan, and beat vigorously with a wooden spoon to blend. Season with salt and pepper, then stir in the braised leeks.
unsalted butter, leeks, vegetable stock, salt, potatoes, hot milk, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/mashed-potatoes-and-leeks-1248853 (may not work)