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Vegetables in mashed potatoes

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Ingredients for 2 servings:

  • 300 g potatoes, peeled
  • 120 g carrot(s), peeled or frozen
  • 80 g leek, cleaned or frozen
  • 500 ml vegetable stock
  • 30 g butter
  • some cream or milk
  • Salt and pepper, white
  • Cinnamon
  • nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Dice the potatoes, slice the carrots, and slice the leeks into rings. Place them in a saucepan and add the vegetable stock. Cover. Bring everything to a boil and simmer for about 20 minutes. Drain and reserve the cooking water. Drink the liquid neat or use it as a base for a soup. Return the pan to the stove and let the potatoes and vegetables cool briefly. Add the butter and mash everything with a potato masher. Stir in enough cream or milk until the mash is nice and mushy. Season the mashed potatoes to taste and serve.

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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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