White Cheddar, Leek & Scallion Mash (Edit recipe)

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I was obsessed with my broccoli cheddar mash, so I decided to use the same recipe and fold some buttery leeks, old white cheddar, and fresh scallions in. Topped with loads of butter and some gorgeous shoots. Obsessed with this mash <3

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PREP TIME

20 minutes

COOK TIME

20 minutes

INGREDIENTS

14

Serves: 4

Ingredients

6 whole Yellow Potatoes, + 1 Tsp. Himalayan Salt
.5 cup Heavy Cream (Whipping Cream)
2 Tbsp Butter, Unsalted
.66 cup White Cheddar Cheese, Extra Old, shredded
.25 cup Parsley, Finely chopped
.25 cup Water, starchy potato water
3 whole Leek, 2 C chopped, washed well
0.5 bunch Green Onion (Scallion), sliced & separated light and dark
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Butter, Unsalted
2 cloves Garlic, crushed & minced
.5 tsp Red Pepper Flakes
.5 tsp Himalayan Pink Salt
1 whole Black Peppercorns, Ground Fresh, To Taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel and cut the potatoes in to quarters. If you have a couple that are extra large, cut them in to 6 or 8 to keep all the chunks equal sized. Add these to a pot and fill with cold water to cover them. Season with 1 tsp. salt and set the pot on the burner. Bring the taters to a boil and once boiled, you'll cook them between 13 - 16 minutes until fork tender and perfectly cooked. Check them often with a fork after about the 13 min mark. Prior to straining, reserve 1/4 C of the starchy tater water.
Add the cream and 2 Tbsp. butter to a small, covered pot set to low and leave covered.
Begin heating the 2 Tbsp. EVOO, 1 Tbsp. butter, pepper flakes, and garlic, in a non-stick skillet set to just below medium heat. Once heated, stir everything together and let that sizzle for about 45 seconds before adding the leeks, light portions of the green onions, and a good hit of both salt & pepper. Cook the leeks for approximately the same amount of time it it takes to finish your taters. Alternately, until they're soft. A little browning is ok but if you notice they're really browning up, reduce your heat a touch to ensure they cook through without burning. Season them with a pinch of salt and pepper and remove them from the heat.
Turn off the heat to the burner with the potatoes, strain them, and return them to the pot on the burner that is now off. Pour in the starchy tater water & hot cream / butter and start mashing them with a potato masher until creamy, but don't overwork them. Some chunks are wonderful in my opinion! Next, using a rubber spatula, fold in the dark green portions of the green onions, cooked leeks, parsley, white cheddar, and 1/2 tsp. salt just until combined. Taste and adjust the salt to your liking prior to service.
Add the potatoes to a serving bowl and make a well in the center. Drop in heaps of butter and garnish the taters with green onions, pea shoots, & additional white cheddar if you have it handy. ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	615
Fat:	38 g
Carbohydrates:	50 g
Protein:	23 g
Cholesterol:	104 g
Sodium:	490 mg
Fiber:	5 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.