Parsnip Leek Potato Mash

1. 1

   Wash leeks in a bowl of cold water, agitating water to loosen any sand, then lift leeks out and drain in a colander.

2. 2

   Pat dry.

3. 3

   Cook leeks in 4 tablespoons butter, covered, in a4- to 5-quart heavy pot over moderate heat, stirring occasionally, until slightly softened, 5 to 7 minutes.

4. 4

   While leeks are cooking, peel potatoes and cut into 1-inch pieces.

5. 5

   Add potatoes, parsnips, water, salt, white pepper, and nutmeg to leeks and bring to a boil, uncovered, stirring occasionally.

6. 6

   Reduce heat and simmer, covered, stirring occasionally, until vegetables are very tender and most of liquid is absorbed, about 30 minutes.

7. 7

   Coarsely mash, then serve sprinkled with parsley and topped with remaining tablespoon butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.