Serves 4 to 6
1 1/2 pounds small red potatoes, rinsed thoroughly
1 large (or 2 medium) leeks, prepared according to steps below
4 tablespoons butter
Salt and ground black pepper
To prepare the leeks:
Trim leek’s dark outer leaves with scissors. Quarter leek(s) lengthwise up to but not through the root and thoroughly wash. Remove and discard root, and then slice quartered leek(s) into a medium dice.
Cover potatoes with water in a Dutch oven or soup kettle. Bring to a boil, lid ajar, then simmer until a skewer inserted into the potato can be removed with no resistance, 15 to 20 minutes.
Meanwhile, heat 2 tablespoons of the butter in a medium skillet over medium heat. Add leeks; cook until tender, about 10 minutes
Drain potatoes, reserving 1/2 cup of the potato cooking liquid. Smash potatoes until lumpy with a large fork. Add remaining butter, leeks, and enough cooking liquid to form mashed potato texture. Season to taste with a generous sprinkling of salt and pepper. Continue to stir and mash until potatoes are part lumpy, part smooth. Adjust seasonings and serve.
Marti Rosenquist says
You can replace the leeks with cabbage. Then it’s called Colcannon.