A better way to do the mashed potato

There’s nothing better than comfort food after a shitty day.

For me, that sometimes means Chinese takeout or brownies. When the stress and emotions hit this week, I began craving steak and potatoes.

I’m not likely to rock your world with my steak — although it’s damn good seared in a 18222641_864193317052139_5068549552092570749_ncast iron skillet full of butter and roasted garlic, rosemary and thyme.

But I might just be able to give you a different spin on mashed potatoes you’ll love.

If you’ve kept up with my blog, you likely know I love leeks. I bought a bunch last week for a scalloped potato recipe (coming soon) and luckily had some left over to punch up the flavor of the mashers.

The best thing about this recipe is that it is simple. You barely add any extra work in the prep department and the whole lot is pureed so you don’t have to go at them with a masher.

If that’s not enough to convince you, the flavors should. The leeks add a slight onion flavor to the potatoes, while the brown butter adds a nuttiness and the roasted garlic adds a slight sweetness. The parsley and chives round it out with an herbaceousness that brings it all together.

Honestly, as much as I loved the steak, I would have gone back for more of the potatoes. They’re that good.

And just what I needed that day. Maybe they’ll do the same for you.

lbt

 


Image-2

LEEK MASHED POTATOES WITH BROWN BUTTER

Prep time: 10 minutes. Cook time: 30 minutes. Serves: 4

Ingredients

5-6 russet potatoes
1 leek
5 cloves roasted garlic
3 tbsp brown butter
1 tbsp chives
1/4 cup parsley
1/3 cup milk
3 tbsp butter
salt, pepper


Directions

Peel and dice the potatoes. Then clean and chop the leeks, using only the white parts. Image-1Add to a pot and cover with water. Cook on high for 15-20 minutes until the potatoes are tender.

While that is cooking, brown 3 tbsp of butter in a small skillet.

When the potatoes and leeks are ready,
drain and place in a food processor or blender. Add in 2 tbsp of the browned butter, the roasted garlic, milk, parsley and nonbrowned butter. Puree until smooth. Add salt and pepper to taste.

Spoon into a serving bowl and top with the chives. Drizzle the remaining brown butter over the spread. Add parsley leaves to finish.

Serve!

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