Name: Leek mash with bacon
Total time: 40 min
Cuisine: Belgian
Ingredients: 750 g potatoes (floury, evenly sized pieces); 500 g leek (white and pale green parts, finely sliced); 40 g butter; 150 ml milk; nutmeg (to taste); salt (to taste); pepper (to taste); cayenne pepper (to taste); 1 tsp mustard (to taste); 75 g bacon (diced)

Method

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Boil the potatoes in lightly salted water for 15–18 minutes until tender. Drain and let them steam dry over a low heat for 1 minute.
Time range: choose the first timer to check progress or the last for the end of the stated time.
Halve the leek lengthways, rinse thoroughly between the layers to remove sand and slice finely.
Cook the leek covered for 8–10 minutes in 10 g butter and/or a splash of water until soft without browning. Remove the lid for the last few minutes to evaporate excess moisture. Blend the leek if desired.
Time range: choose the first timer to check progress or the last for the end of the stated time.
Mash the potatoes with warm milk, butter and an egg if desired. Season with salt, pepper, nutmeg and cayenne.
Fold in the cooked leek. Taste and add mustard if desired.
Dice the bacon and fry until crisp in a pan without butter.

Background

Cook the leek covered without colouring and uncover for the last 1–2 minutes to evaporate moisture. Stir the bacon in at the end to keep it crisp. Reserve some cooking liquid or milk and add until creamy. Keep covered in the fridge for 1–2 days. Reheat with a splash of milk or cream; briefly re-fry the bacon separately. Serve with meatballs in tomato sauce, vol-au-vent, sausages with onion gravy or grilled fish.

Leek mash with bacon

Ingredients

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