- Aimee Rose Duffy
Mob Kitchen- CREAMY LEEK POTATOES
This is my version of a potato salad for when it's cold outside. They're so moreish and take just 20 mins to make. Hannah x
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CREAMY LEEK POTATOES
Section 1: Ingredients
600g Baby Potatoes 1 Leek 2 Cloves of Garlic 250ml Double Cream 50ml White Wine 25g Parmesan Bunch of Parsley Olive Oil 20g Butter
Section 2: INSTRUCTIONS
Step 1. Cut the potatoes in half, place them in a pan of cold water and bring it to a boil. Simmer for 15 mins or until cooked.
Step 2. Slice the leek in half length ways, then slice into roughly 1cm strips. Wash to get any dirt out.
Step 3. Place a frying pan on a medium heat and sweat off the leeks in a glug of olive oil and the butter. Gently cook until softened before adding the garlic and cooking for a couple more mins.
Step 4. Add the cream and the white wine and reduce for a few mins until the sauce has thickened and is glossy. Then grate in the parmesan.
Step 5. Once the potatoes are cooked, strain them and add them to the creamy leeks. Season with salt and pepper, finish with the chopped parsley and tuck in.