Leek and potato puree

Ingredients for 2 servings:

• 1 stalk(s) leek (350 g)
• 500 g floury potatoes
• 150 ml milk
• 1 ½ tbsp butter
• some salt and pepper
• some nutmeg, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Clean the leek, halve it lengthwise, and cut it into 1/2 cm thick half rings. Peel the potatoes and cut them into large pieces. Place the potatoes and half the leek in a pot. Cover with salted water and bring to a boil. Cook over medium heat for 20 minutes. Meanwhile, heat the milk with 1 tablespoon of butter. Season with salt, pepper, and freshly grated nutmeg. Melt 1/2 tablespoon of butter in a pan. Fry the remaining leek in it over medium heat for 5 minutes, seasoning with salt and pepper. Drain the potato and leek mixture and let it steam briefly. Mash it finely with a potato masher. Stir in the milk and butter mixture and the fried leek. Season the puree with salt, pepper, and nutmeg if desired.