Potato And Leek Purée Recipes

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POTATO AND LEEK PURÉE, FIVE STAR RESTAURANT STYLE



POTATO AND LEEK PURÉE, FIVE STAR RESTAURANT STYLE image

Categories     Potato     Side

Yield 4-6 people

Number Of Ingredients 3

2 leeks - white and green parts
5-6 Idaho or Russet medium size potatoes
1/4 cup white chocolate chips

Steps:

  • Wash and peel potatoes, cut into 4 pieces each. Cut leeks in half on the long side - do not remove base yet! - wash the inside to remove any dirt, then cut the base and cut each half into four shorter pieces. Put leeks and potatoes in cold water, bring to boil and cook until potatoes are tender. Drain and put in food processor. Bring to purée, add white chocolate, mix again and serve! Suggestion : Sauté some shrimps and scallops in butter and serve on top of purée... Your guests will be amazed!

POTATO AND LEEK PURéE



Potato and Leek Purée image

Provided by Joachim Splichal

Categories     Milk/Cream     Food Processor     Potato     Vegetable     Vegetarian     Kid-Friendly     Leek     Small Plates

Yield Makes 1 1/2 cups

Number Of Ingredients 4

1 pound Yukon gold potatoes, peeled, washed, and quartered
2 leeks, trimmed, cleaned, and cut into 1-inch pieces
2 tablespoons unsalted butter
1/2 cup whole milk

Steps:

  • 1. In a large pot with water just to cover, boil the potatoes and leeks forabout 30 minutes, until the potatoes are tender and easily pierced with the tip of a knife. Drain, reserving the water, and remove the potatoes. Pass them through a ricer. Set aside.
  • 2. Transfer the leeks to a food processor fitted with a steel blade and purée.
  • 3. Melt the butter in a heavy saucepan over medium heat. Add the riced potatoes. Gradually stir in the milk, beating with a wooden spoon until creamy. Stir in the puréed leeks. Stir in some of the reserved potato water for a more liquid consistency.
  • 4. Serve immediately. Freeze leftover purée that won't be eaten the next day.

LEEK MASHED POTATOES



Leek Mashed Potatoes image

Provided by Sandra Lee

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 8

4 pounds russet potatoes
Kosher salt
2 leeks, white parts only
6 tablespoons butter
Freshly ground black pepper
1 cup milk
1 tablespoon chopped garlic
2 sprigs fresh thyme

Steps:

  • Peel the potatoes and cut them into 1-inch pieces. Put them into a large pot of cold water. Add a big pinch of salt and put the pot over high heat. When it comes to a boil, cook until the potatoes are just cooked through, about 20 minutes.
  • While the potatoes are cooking, slice the leeks into small pieces and thoroughly wash to remove any dirt. Put a medium skillet over medium-low heat and add 2 tablespoons butter. When the butter is melted, add the leeks and season with salt and pepper. Cook the leeks until they are very soft, being careful not to let them color or burn, about 20 minutes.
  • Drain the potatoes in a colander. Then put the potatoes back into the pot and let the potatoes dry out a bit while you finish the leeks.
  • In a small pot over low heat, add the milk, the remaining 4 tablespoons butter, garlic and thyme and warm it up. Strain the garlic and thyme from the warm milk and stir the milk into the potatoes using a wooden spoon. Mash with a potato masher, breaking up the big lumps. Stir in the melted leeks, taste and season with salt and pepper. Reserve 2 cups for another use if desired, such as the Round 2 Recipe Thanksgiving Pie. Cover the rest and keep warm until ready to serve.

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