Potato, Leek and Mustard Mash

I do like to experiment with mashed potatoes as, fine and all as they are, sometimes new and fresh ideas can turn a good meal into a great meal.

Ingredients

800g floury potatoes

2 young leeks

Olive oil

150ml whole milk

A knob of butter

Sea salt and black pepper to season

1 tablespoon wholegrain mustard

Method

• Peel and cut the potatoes into large even-sized chunks. Place them in a large saucepan, cover with cold water and add a pinch of salt. Bring the saucepan to the boil on a hot hob and cook for a further 15 minutes until the potatoes can be pierced with a fork. Drain them into a colander in the sink and place back into the saucepan, cover the top of the saucepan with a clean tea towel and put the lid back on. Allow them to steam dry off the heat for 5–10 minutes so they fluff up.

• In the meantime wash, trim and slice the leeks into 1cm/½in slices. Add a little oil to a pan on a medium heat and gently fry the leeks until just about softened.

• Drain them onto some kitchen paper.

• Gently heat the milk and butter in a small saucepan. Mash the potatoes in their saucepan with some seasoning, then pour in the warmed milk. Mash this thoroughly until lump free.

• Add in the leeks and mustard and stir rapidly with a wooden spoon until well combined and you have fluffy creamy potatoes.