SAFFRON AND LEEK MASH
The leeks in this mash lend a much more delicate flavour than the more commonly used onions and the saffron gives it a beautiful colour. A great side dish to white fish or chicken.
Provided by Snowbunny Andorra
Categories Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut the potatoes into chunks and boil in salted water until very soft.
- Meanwhile, heat half the butter in a small frying pan and add the leek, saffron and a little of the stock.
- Stir the leeks, adding more stock as it is absorbed until leeks are soft. A little stock should remain in the pan.
- Drain potatoes and roughly mash with the remaining butter. Add leek mixture and mix well.
- Warm the milk into the saucepan used for the leeks, blending with any sauce left around the edges of the pan.
- Mix milk with potatoes, mashing further until the leeks, saffron colouring and milk are evenly distributed.
Nutrition Facts : Calories 761.3, Fat 49.4, SaturatedFat 30.6, Cholesterol 131.2, Sodium 549.2, Carbohydrate 70.4, Fiber 9.7, Sugar 7.9, Protein 11.7
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