Potato and Leek Purée

Preparation info
    • Difficulty


Appears in
The Potato Year: 300 Classic Recipes

By Lucy Madden

Published 2015

  • About

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


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.