Mashed Potatoes with Carrots and Leeks

From Gourmet Magazine, 2004

  • 1 leek (white and pale green parts only), coarsely chopped

  • 2 lb potatoes, preferably Yukon Gold or russet (baking) potatoes

  • 2 carrots, cut into 1/2-inch chunks
  • 
1/2 stick (1/4 cup) unsalted butter

  • 3/4 cup whole milk

  • 3/4 teaspoon salt

  • 1/4 teaspoon black pepper

Wash chopped leek well in a bowl of cold water, then lift out and drain well.

Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, reduce heat and simmer, uncovered, until potatoes are tender. Drain and return to saucepan.

While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, drain. Cook leeks in butter over moderately low heat, stirring occasionally, until very tender. Add milk, salt, and pepper and simmer, stirring, 2 minutes. Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.

Did you know?

The fields we cultivate are located in North Boulder, and are part of an 80 acre centennial homestead which has never been treated with chemicals.

Quotes

"In the present State of America our welfare and prosperity depend upon the cultivation of our lands and turning the produce of them to the best advantage."
~George Washington
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