Best Potato And Leek Purée Recipes

Potato and Leek Purée image

Provided by Joachim Splichal

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.

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!