Potato and leek mash

Ingredients for 2 servings:

• 180 g leek, cleaned
• 320 g potatoes, peeled
• 50 ml cream
• 1 tbsp butter
• Salt and pepper, white
• Nutmeg, freshly grated
• 1 onion(s), approx. 90 g
• 1 tsp, heaped butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Dice the potatoes and slice the leeks. Place both in a saucepan. Pour on enough salted water to cover the vegetables. Cover and bring to a boil, then simmer for 20 minutes. Meanwhile, peel the onion, halve it, and slice it into rings. Melt a heaped teaspoon of butter in a pan, add the onion rings, and fry over medium heat until golden brown. Season with salt and pepper. Remove the pan from the heat and discard the cooking water. Return the pan to the heat and let the potatoes and leeks evaporate briefly. There should be no liquid left at the bottom of the pan. Add 1 tablespoon of butter and the seasoning to the potatoes and leeks and mash everything with a potato masher. Stir in the cream, adding a little more if necessary until the mash reaches the desired consistency. Season to taste and adjust the seasoning if necessary. Serve sprinkled with the roasted onions.