Potato and Leek Purée

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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With some experimentation with sowing dates, I believe leeks should be available throughout the year, as they are in France.


  • 1 lb (450 g) potatoes, peeled and cut into inch-sized pieces
  • 6 medium leeks
  • 1 oz (25 g) butter
  • ¼ pint (150 ml) single cream
  • Sea salt and freshly ground black pepper
  • A little ground nutmeg


Clean the leeks very well, remove any coarse green parts and cut into inch lengths. Cook the potatoes and the leeks together in boiling salted water. Drain and dry and then purée together. Add the other ingredients and eat at once.

‘We have so many museums for war; why not one for a plant that sustains life?’

Washington Magazine on the Potato Museum.

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