Mashed potatoes with leeks

Author: Les Cultures de chez nous
Purée de pommes de terre aux poireaux
Preparation 10
Baking 15
Portions 4 to 6
Freezing No


  • 1 liter (4 cups) of unpeeled and diced potatoes
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 60 ml (1/4 cup) of butter
  • 125 ml (1/2 cup) of 35% cream
  • 125 ml (1/2 cup) of milk
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  • In a casserole, cook potatoes into salted boiling water with sliced leeks until tenders. Drain.
  • Set back potatoes and leeks in the casserole. Add butter, cream and milk. Salt and pepper. Cover and slowly simmer for about 5 minutes.
  • With a potato stack, crush potatoes. With an electric mixer, reduce mixture into puree and serve.

Chef's notes

This mashed potatoes recipe is inspired from a traditional Irish dish called colcannon. We replaced cabbage with sliced leeks. It goes well with roast, poultry, ham and fishes.