Leek and Potato Puree
I like this variation of an old Irish called Champ, which is a puree of
potatoes and green onions. Here leeks lend additional flavor. Serve
with a great homemade meat loaf for a wonderful supper. It is simple
and quick cooking recipes.
Makes 6 servings
2 tablespoons butter
1 tablespoon olive oil
2 large leeks, trimmed, white and light green parts only, halved
lengthwise and very thinly sliced
Salt and freshly ground black pepper to taste
3 large Russet potatoes, peeled and cut into chunks, boiled in salted
water to cover until very tender,
15 to 20 minutes, well drained, and
2 to 3 tablespoons heavy cream
2 tablespoons chopped fresh parsley
Heat 1 tablespoon of the butter with the olive oil in a small skillet
over low heat. Add the leeks and cook, stirring from time to time,
until very tender but not browned, 20 to 25 minutes. Puree the leeks in
a small food processor. Season well with salt and pepper.
Put the drained potatoes through a ricer, or mash with a potato masher.
Beat in the cream and the remaining 1 tablespoon butter. Beat in the
Serve the puree very hot, garnished with the parsley. Pass more butter