Bashed Potatoes and Leeks

Reminicent of Bubble and squeak, rumbledethumps, colcannon, Kailkenny, and probably something Welsh that I am forgetting (a leek is the national emblem) this is a rather hearty side dish in the very best “comfort food” tradition. To make this vegan substitute non dairy butter or olive oil for the butter and unsweetened soy or rice milk for the milk.

For six (or four really hungry peeps) as a side dish. 

Ingredients:

1 ½ Pounds of russet potatoes peeled and cut into large chunks
Water to cover potatoes

¼ Cup of milk, unsweetened soy or rice milk

2 Leeks, white part only sliced thin

4 Cloves of garlic (more or less according to taste) chopped fine

2 Tablespoons of butter or olive oil
1 Tablespoon fresh parsley chopped fine

Salt and fresh cracked black pepper to taste

Method: 

1. Place the potatoes in a sauce pan and cover with cold water. Bring to a boil and cook for 10 minutes or until easily pierced with a knife.

2. While the potatoes are cooking heat the butter or olive oil in a pan over medium heat and add the garlic and leeks, and cook until tender. Stir occasionally but if they get a little browned with a touch of crispy bits around the edges, that’s just fine.

3. Drain the potatoes, place in a bowl and add the leeks; with a wooden spoon break up the potatoes but don’t mash completely, there should be lumps, add the milk or cream, parsley and salt and pepper to taste, mix well. Keep warm until serving time in a covered casserole, or an oven proof serving dish covered in foil.

A New Blog?

For those that know me, yes, a new blog. The old one still exists and will be updated at least once a month, however this blog will be my focus for the time being (until I get bored with it and blast it out into cyberspace, ahh Ming the Merciless...)


Vegetarian recipes based on classical French cooking will arrive here shortly.