Leek and Potato Puree


  • 1/2 cup unsalted butter
  • 1 large leek, white and light green parts, thinly sliced
  • 1/2 cup parsley leaves, chopped
  • kosher salt and black pepper to taste
  • 1 1/2 lbs Yukon gold potatoes, peeled and quartered
  • 2 tsp dried thyme
  • 1/2 cup warm whipped cream
  • Add to the potatoes thyme and garlic to a large sauce pan and cover with cold water.
  • Bring to a boil and cook until the potatoes are tender, about 20 minutes,
  • Drain and mash the potatoes and garlic using a potato ricer or food mill
  • Add the cream and the rest of the butter and stir with a wooden spoon until creamy.
  • Season with salt and pepper.
  • Add the leek and parsley and continue to stir until well combined.

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