A fantastic side dish, these leek and garlic mashed potatoes will perfectly complement any meat dish with their subtle onion flavor and a hint of golden garlic. Mmm.
- 250 grams Potatoes, peeled, cut into 1-2 inch cubes
- 40 grams Leek, quartered lengthwise then sliced into 1cm pieces
- 2 cloves crushed garlic
- 1 teaspoon Semi-skimmed milk
- 1 tbsp Sour cream
Bring a pot of water to a boil and add the potatoes. Bake for about 10 to 15 minutes. They are cooked when they pierce very easily with a fork.
Heat a drizzle of olive oil or cooking spray in a pan on medium. Add the leek and garlic and sweat for about 5 minutes. Be careful not to let them brown or stick to the pan.
Once the potatoes are cooked, mash them with a potato masher or potato masher. Add a little milk and sour cream and mix well to combine.
Add leek and garlic and mix well. Serve immediately or let cool and refrigerate for up to 3 days.