POTATO AND LEEK PURéE

Potato and Leek Purée image

Provided by Joachim Splichal

Yield Makes 1 1/2 cups

Number Of Ingredients 4

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1 pound Yukon gold potatoes, peeled, washed, and quartered
2 leeks, trimmed, cleaned, and cut into 1-inch pieces
2 tablespoons unsalted butter
1/2 cup whole milk

Steps:

1. In a large pot with water just to cover, boil the potatoes and leeks forabout 30 minutes, until the potatoes are tender and easily pierced with the tip of a knife. Drain, reserving the water, and remove the potatoes. Pass them through a ricer. Set aside.
2. Transfer the leeks to a food processor fitted with a steel blade and purée.
3. Melt the butter in a heavy saucepan over medium heat. Add the riced potatoes. Gradually stir in the milk, beating with a wooden spoon until creamy. Stir in the puréed leeks. Stir in some of the reserved potato water for a more liquid consistency.
4. Serve immediately. Freeze leftover purée that won't be eaten the next day.