Ingredients

The following ingredients have 4 Servings
  • 5 medium Yukon gold potatoes, peeled and chopped
  • 2 sticks butter
  • 2 leeks (white and light green parts), thoroughly rinsed and thinly sliced
  • 1 tsp thyme
  • 1 tsp oregano
  • salt and pepper
  • 1/2 cup milk, warmed

Instruction

  • Put the potatoes in a large saucepan filled with salted water and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are fork tender (but not falling apart).
  • Clean and slice the leeks.
  • Melt half of the butter in a large skillet over medium heat. Add the leeks, thyme and oregano. Cook, stirring often, until leeks soften. Season with salt and pepper and set aside.
  • Drain the potatoes, add the rest of the butter and mash with a potato masher until smooth. Gradually add the warm milk and mashing until creamy (adding more milk if necessary).
  • Stir in the cooked leeks and adjust with salt,and pepper.
  • Transfer the rustic potato and leek mash to a bowl.
  • Top with a pat of butter before serving.
  • Enjoy!