Potato and Leek Puree

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   1.

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   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.

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   Drain, reserving the water, and remove the potatoes.

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   Pass them through a ricer.

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   Set aside.

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   2.

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   Transfer the leeks to a food processor fitted with a steel blade and puree.

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   3.

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   Melt the butter in a heavy saucepan over medium heat.

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    Add the riced potatoes.

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    Gradually stir in the milk, beating with a wooden spoon until creamy.

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    Stir in the pureed leeks.

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    Stir in some of the reserved potato water for a more liquid consistency.

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    4.

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    Serve immediately.

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    Freeze leftover puree that won't be eaten the next day.

* Per serving · 4 servings · Values may vary.

No additional tips available.