#Leeklove Stoemp {Mashed Potatoes with Leeks}
Author: Susan Palmer
For perfectly smooth potatoes, I highly recommend using a potato ricer to "mash your potatoes." If you don't have one, a traditional masher or a fork to mash will be fine, just make sure there are no lumps remaining.
Ingredients
  • 1lb yukon gold potatoes, peeled and cut into 1 inch cubes
  • 1 large leek, cut into ¼ inch halves white and light green parts only
  • 3 tablespoons unsalted butter, plus additional to top the stoemp
  • ⅔ cup heavy whipping cream
  • ⅓ cup low-sodium chicken stock
  • salt and pepper to taste
Instructions
  1. Place the potatoes in a medium stock pot and fill with water until it covers the potatoes by 1 inch. Add 1 tablespoon of kosher salt, cover and bring to a boil over medium heat. Cook until fork tender, about 20-25 minutes. Drain and set aside.
  2. Remove the dark green parts of the leeks and the tough outer layer. Cut the leek in half lengthwise and then slice into ¼ inch moons. Fill a bowl with cold water and plunge the leeks in to release any dirt trapped between the layers. Lift the leeks out with a slotted spoon (do not pour the water out, or the dirt will end up back in your leeks) and dry on a paper towel.
  3. In a saute pan on medium-low heat, melt the butter and add your leeks. Cook, stirring occasionally until the leeks begin to soften but not brown - about 5 minutes.
  4. Pour in the heavy cream and chicken stock, bring to a simmer, cover and reduce the heat to low. Cook for 10 minutes, stirring occasionally.
  5. Take your cooked potatoes and either place them through a ricer or finely mash into a large bowl. Once the leeks are finished braising, remove from the liquid with a slotted spoon and add to the mashed potatoes.
  6. Increase the heat of the heavy cream mixture and cook until it reduces by half. Pour over the potatoes and stir until creamy. Season generously with salt and pepper and top with additional butter.
  7. Serve immediately.
Notes

Recipe adapted from Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek with Maria Robbins

Recipe by The Girl in the Little Red Kitchen at http://girlinthelittleredkitchen.com/2013/01/leeklove-stoemp-mashed-potatoes-with-leeks/