Saffron and Leek Mash

1. 1

   Cut the potatoes into chunks and boil in salted water until very soft.

2. 2

   Meanwhile, heat half the butter in a small frying pan and add the leek, saffron and a little of the stock.

3. 3

   Stir the leeks, adding more stock as it is absorbed until leeks are soft.

4. 4

   A little stock should remain in the pan.

5. 5

   Drain potatoes and roughly mash with the remaining butter.

6. 6

   Add leek mixture and mix well.

7. 7

   Warm the milk into the saucepan used for the leeks, blending with any sauce left around the edges of the pan.

8. 8

   Mix milk with potatoes, mashing further until the leeks, saffron colouring and milk are evenly distributed.

* Per serving · 4 servings · Values may vary.

No additional tips available.