Leek And Cabbage Mashed Potatoes
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
55
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Peel potatoes and quarter
2
Cut cabbage into 1-inch squares
3
In a 5- to 6-quart kettle cover potatoes and cabbage with salted cold water by 2 inches and simmer until very tender, about 30 minutes
4
While vegetables are simmering, cut pale green and white parts of leeks into 1/2-inch pieces and in a bowl of cold water wash leeks well
5
Lift leeks from water into a colander to drain
6
In a saucepan simmer leeks in broth, covered, until very tender, about 20 minutes
7
Drain leeks in a sieve set over a bowl and reserve cooking liquid
8
Drain potatoes and cabbage in a colander and transfer to a large bowl
9
With a potato masher mash mixture
10
Stir in leeks, adding some of reserved cooking liquid to thin potatoes if desired
11
Season potatoes with salt and pepper
12
Potatoes may be made 1 day ahead and chilled, covered
13
Reheat potatoes, covered, in a 350°F
14
Oven about 30 minutes
15
Peel potatoes and quarter
16
Cut cabbage into 1-inch squares
17
In a 5- to 6-quart kettle cover potatoes and cabbage with salted cold water by 2 inches and simmer until very tender, about 30 minutes
18
While vegetables are simmering, cut pale green and white parts of leeks into 1/2-inch pieces and in a bowl of cold water wash leeks well
19
Lift leeks from water into a colander to drain
20
In a saucepan simmer leeks in broth, covered, until very tender, about 20 minutes
21
Drain leeks in a sieve set over a bowl and reserve cooking liquid
22
Drain potatoes and cabbage in a colander and transfer to a large bowl
23
With a potato masher mash mixture
24
Stir in leeks, adding some of reserved cooking liquid to thin potatoes if desired
25
Season potatoes with salt and pepper
26
Potatoes may be made 1 day ahead and chilled, covered
27
Reheat potatoes, covered, in a 350°F
28
Oven about 30 minutes