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Mashed potato with leeks

SALADS AND SIDES / AUTUMN

INGREDIENTS

(Serves 2-4)

Daylesford Organic Venison Ragu

Everyone’s favourite comfort dish, a good mash potato is always a supper time winner. Try infusing it, as we have here, with some wilted leeks and serve alongside our handmade organic venison ragu with mushroom and bacon. Make sure to add plenty of seasoning to your mash and, of course, organic butter to make the dish that little bit more indulgent.

 

METHOD

DIFFICULTY: Easy

Place a large pan of cold water over a medium heat and add the potatoes and a good pinch of salt. Bring to the boil, reduce the heat and simmer for 20–25 minutes until tender.

Put the milk, bay leaf and thyme into a pan and bring to a gentle simmer. Set aside to infuse while the potatoes cook.

Meanwhile, melt the butter in a frying pan and add the garlic and leek. Sauté for 3-4 minutes until the leeks have softened, season generously and set aside.

Drain the potatoes and allow to sit for 4–5 minutes to release some of the steam. Return to the pan and mash until smooth. Bring the milk back to a simmer, discard the bay and thyme and pour over the potatoes adding the butter, garlic and leeks at the same time. Mash once more until thick and creamy. Add the double cream and season generously before serving warm with our Organic Venison Ragù.

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