This simple twist on classic mashed potatoes is absolutely amazing! In the traditional potatoes that my mother makes, a good amount of fried onion in lard is needed. But this version is much lighter! I add just a few spoons of butter and a sour cream to make it really creamy and tasty. I also incorporated my all time favorite leek (which we love in everything) and also a little bit of sweet green peas.
It is a great spring side dish that you can serve as a celebration of the spring along with lamb roast! But it will taste just as good with a fried egg, that's how I like it the most.
What kind of potatoes to use for mashed potatoes?
The best potatoes for mashed potatoes are those from categories B or C. With type B, which is more waxy, the result will be more rustic, and with type C, which is wonderfully starchy, you'll be able to make a really smooth mash. Both variants are excellent. If you are in the mood to experiment or have just leftover vegetables in the fridge, you can also add boiled celery, parsnips, pumpkin, cauliflower, kohlrabi, sweet potatoes or beets.
Is it necessary to peel potatoes?
If the potatoes are clean and have a thin, smooth skin, then they do not need to peel. There are a lot of nutrients in the skin that you lose after peeling them. But it also depends on how smooth you want the mashed potatoes to be. With the skin on, you end up with a really rustic texture. The best solution for me is to peel just half of the potatoes. This way you’re gonna still have smooth mashed potatoes but also with the nutrients.
Well, if you have older potatoes with a wrinkled skin, beginning shoots or with visible defects. Peel them and enjoy the wonderfully smooth mashed potatoes.
How to cook with leek?
Leek is an absolutely delicious vegetable that can be grown well even in the Leek is an absolutely delicious vegetable that can be grown well even in the garden. It’s so versatile in the kitchen and does not need to be cooked for long, so with leek you can make a healthy dinner in a few minutes. Young leeks can be eaten raw in a similar way like spring onions and are excellent for salads. The older ones are excellent in soups and with roasts. And you just never can't go wrong with leek quiche with crispy bacon on top!
Like any vegetable, leek contains a lot of vitamins and minerals such as potassium, calcium and phosphorus. It can also stimulate appetite and also has a beneficial effect on digestion.
that leek is considered the national vegetable of Wales? Allegedly for his ability to help cure colds and relieve labor pains but also for his magical ability to predict the future and ward off evil spirits.
What to use instead of sour cream?
If you do not have sour cream then you can add a few tablespoons of whipping cream or milk or just water. Sour cream gives the dish not only smoothness but also a slightly sour taste, which I adore. Therefore, it is possible to season the dish with a teaspoon of white wine vinegar to add a little kick to it.
How to make rustic mashed potatoes with leek and peas?
Add diced potatoes in a large pot and add enough water to cover them. Add salt, caraway seeds and cook for about 15 minutes. Feel free to peel them or leave the skins on. It depends on how old the potatoes are, what the condition of the skin is, whether they are wrinkled and also how smooth mashed potatoes you want to achieve. Skins add an additional texture and a little bit more flavor to the meal.
While the potatoes are cooking, heat the butter in a large pan and add the sliced leek. Cut only the light part of the leek and wash it thoroughly before slicing, because clay is often caught between the individual layers of the leek.
Add salt, pepper and thyme into the pan with leek and cook until the leek is soft. Then add the frozen peas and let them warm up for a few minutes.
Drain the cooked potatoes when they are tender and let them drip well. Then add them to the leek mixture in a pan. Add sour cream, salt and pepper to taste. Mix the mixture well and while breaking the pieces of potatoes using a wooden spoon or potato mash. Cook the mixture for a few minutes so that the flavors can blend. Finally, we can garnish with fragrant chopped fresh herbs.
How to store rustic mashed potatoes with leek and peas?
Store the leftover mashed potatoes with leeks and peas in an airtight container in the refrigerator for up to 3 days. If you plan to store this side dish for more than 3 days, then add it to the container without sour cream.
TIPS:
- if you have leftovers, make some patties ! Add an egg, a few spoons of flour and some shredded cheese, then fry a spoon of mixture for each patty in a pan from the both sides until golden
– instead of leek - you can add shallots or finely sliced red onion
- don't be afraid of adding any spices! I recommend different curry spices like turmeric, cumin, mustard seeds, coriander, ground paprika...
Recipe
Recipe for 6 servings
Rustic mashed potatoes with leek and peas
Ingredients:
- 1 kg of potatoes, diced and peeled as needed
- 1 medium leek, only the white part, sliced
- 2 tbsp of butter
- 100 g of frozen peas (2 handfuls)
- 2 PL of sour cream
- 0,5 tsp of whole caraway seeds
- 1 tsp of dried thyme
- salt and pepper to taste
- fresh herbs for garnish
Instructions:
- Add diced potatoes in a large pot and add enough water to cover them. Add salt, caraway seeds and cook for about 15 minutes. Feel free to peel them or leave the skins on.
- While the potatoes are cooking, heat the butter in a large pan and add the sliced leek, salt, pepper and thyme into the pan with the leek and cook until the leek is soft. Then add the frozen peas and let them warm up for a few minutes.
- Drain the cooked potatoes when they are tender and let them drip well. Then add them to the leek mixture in a pan.
- Add sour cream, salt and pepper to taste. Mix the mixture well and while breaking the pieces of potatoes using a wooden spoon or potato mash. Cook the mixture for a few minutes so that the flavors can blend.
- Finally, we can garnish with fragrant chopped fresh herbs.
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