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Epicurious
Gourmet

Leek and Cabbage Mashed Potatoes

3.1

(4)

Recipe information

  • Yield

    Serves 6

Ingredients

2 1/2 pounds Yukon Gold potatoes
1 medium head cabbage (about 2 pounds)
3 large leeks
1 cup chicken broth

Preparation

  1. Step 1

    Peel potatoes and quarter. Cut cabbage into 1-inch squares. In a 5- to 6-quart kettle cover potatoes and cabbage with salted cold water by 2 inches and simmer until very tender, about 30 minutes.

    Step 2

    While vegetables are simmering, cut pale green and white parts of leeks into 1/2-inch pieces and in a bowl of cold water wash leeks well. Lift leeks from water into a colander to drain. In a saucepan simmer leeks in broth, covered, until very tender, about 20 minutes. Drain leeks in a sieve set over a bowl and reserve cooking liquid.

    Step 3

    Drain potatoes and cabbage in a colander and transfer to a large bowl. With a potato masher mash mixture. Stir in leeks, adding some of reserved cooking liquid to thin potatoes if desired. Season potatoes with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes.

TagsYukon Gold PotatoPotatoRoot VegetableVegetableLeekCabbageLeafy GreensStarterSideDinnerDairy FreeNut FreeGluten FreeEasySimmerGourmet
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