Irish Mashed Potatoes with Cabbage and Leeks
Add cabbage and leeks to mashed potato to boost it's favour.
Servings: 4 people
Equipment
- Large Saucepan x 2
Ingredients
- 1 kg Potatoes - Yellow Flesh peeled and quartered
- 835 ml Vegetable Stock
- 500 grams Leeks trimmed, rinsed and thinly sliced
- 250 ml Low-fat Milk
- 3 cloves Garlic crushed
- 1 Bay leaf
- 500 grams Cabbage cored and thinly sliced
- 60 ml Water
- 2 grams Ground Nutmeg
- 2 grams Salt
- 2 grams White Pepper
- 30 grams Butter Unsalted
- 60 grams Chives finely chopped
Instructions
- Place potatoes in large saucepan, add stock and water. Boil potatoes until tender, about 20 - 25 minutes.
- In another saucepan, place milk, leek, garlic and bay leaf and bring to the boil and simmer until leek is softened, about 20 minutes.
- Drain, reserving the liquid. Discard the bay leaf.
- In the same saucepan, place the cabbage and 60 ml of water, cover, and gently boil until cabbage is tender, about 10 - 15 minutes.
- Drain, squeeze cabbage and finely chop.
- Drain the potato, transferring to a large bowl. Add the milk and garlic and mash well.
- Stir in the leek, cabbage, nutmeg, salt, pepper and butter.
- Top with chives.
