Potato and Leek Purée
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 1/2 cups
- 2 tablespoons unsalted butter
- 1/2 cup whole milk
- 1 pound yukon gold potatoes, peeled, washed, and quartered
- 2 leeks, trimmed, cleaned, and cut into 1-inch pieces
- Carbohydrate 28 g(9%)
- Cholesterol 18 mg(6%)
- Fat 7 g(11%)
- Fiber 3 g(13%)
- Protein 4 g(8%)
- Saturated Fat 4 g(21%)
- Sodium 30 mg(1%)
- Calories 184
Preparation 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. Feeding Baby Ten Speed Press
Preparation 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. Feeding Baby Ten Speed Press
