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miscellaneous | simple leek and olive oil mash

Serves 2 - 4 depending on portion sizes and hunger levels

This is gorgeous and a lovely alternative to butter-drenched mash. It's really easy and best when cram-packed full of beautiful leeks (I'll quite happily eat this cold for lunch the next day too!).

Wheat free, dairy free, nut free, meat free version...

Ingredients...

Optional:

Method...

  1. Heat the oven to 150 °C.
  2. Heat 1 tbsp of the oil and cook the leeks with a pinch of salt for 5-10 minutes until softened.
  3. Boil the potatoes until cooked though.
  4. Drain and mash the potatoes and add the leeks.
  5. Stir well and add the other tbsp oil slowly until the mash is creamy.
  6. Season with salt and pepper, put into an ovenproof dish and bake for 10-15 minutes.

Maybe serve with...

This is lovely with stews and casseroles. It also works well with dollops of caramelised onion relish

For those able to eat dairy ...

If you don't eat it that often, go for it and add butter and milk or cream. Even better, add cheese!

For those able to eat meat...

This also works beautifully with the rich meat casseroles such as Italian Beef Stew, flat roof cottage pie and a pleasant pheasant.

If you have potatoes leftover, try the bean chilli or the salmon croquettes, the potato wedges, the flat roof cottage pie or cottage pie


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