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Potato-leek puree

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Ingredients for 4 servings:

  • 800 g potatoes, floury
  • 400 g leek
  • 300 ml milk (whole milk)
  • 125 g butter
  • 5 g salt
  • 1 pinch of nutmeg
  • 1 pinch(s) of aromatics

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes and boil until soft, then steam them carefully so that no water remains in the pan. Press them through a potato ricer. Bring the milk and butter to a boil in a saucepan and whisk into the potatoes. Season with aromatic herbs and nutmeg. Cover the pan and keep warm. Wash the leek and cut into fine strips. Just cover with water and sauté until soft. Cool in iced water to retain its colour. Strain through a fine sieve and mix into the potato mixture. Add a little more seasoning to taste. The mixture should have a good consistency but can still be used with a piping bag if necessary, and the colour should be light green. Goes well with lamb dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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