5/5
(1 Votes)
Ingredients
- 3 tbsp butter
- 3 leeks, thinly sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 6 potatoes, scrubbed and thinly sliced
- 3-4 cups chicken stock
- 1 cup cream
- 1 tbsp Parmesan cheese
- to taste salt and pepper
Preparation
Step 1
1. In a dutch oven, melt butter on medium and add leeks and onions. Stir until onions are translucent and starting to brown.
2. Add garlic and continue to stir for 2 minutes.
3. Add potatoes and stir until evenly mixed.
4. Pour stock over the mixture until vegetables are covered. cover and increase heat to maximum until boiling. Reduce to medium and let simmer until potatoes are tender.
5. Reduce heat to medium-low and mash about half (or more) of the potatoes using a potato masher.
6. Add cream, parmesean, salt and pepper, stir and let simmer for another 15 mintues before serving. Stir frequently to prevent sticking.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen