Ingredients
5 large potatoes, peeled
4 tbsp butter
3⁄4 cup cream
1 small onion, finely chopped
2 garlic cloves, finely chopped
4 leeks, finely sliced (white bits only)
1⁄2 cup vegetable stock
SIDS SALT & PEPPER to taste
A little ground nutmeg
Directions
Cook the potatoes until they are just tender. (cube them will speed up the cooking time) Drain well and mash. (or use a potato ricer for better results)
While the potatoes are cooking, melt the butter in a large frypan.
Add the garlic, onion and cook until just softened, (do not burn) then add the leeks and sauté until everything is just translucent.
Add the cream and stock. Simmer for approximately 10 minutes.
Drain the onion mixture but reserve the liquid. Put the liquid back into the pan and reduce by half. This will take about 5 minutes.
Once the sauce is reduced, mix the onions and potato mixture together then return to the pan and stir the sauce through until well combined. Season with SIDS SALT & PEPPER to taste.
If the mixture is too dry, add more butter or milk if you don't want too much fat.
Served with stews and casseroles.
