Purée of Potato and Leek with Caerphilly Cheese from Leaves from The Walnut Tree: Cooking of a Lifet
These potatoes go well with lamb. Boil and drain the potatoes and pass through the mouli-légume. Gently cook the leeks in the butter until softened; be careful not to allow them to colour. Purée...
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Ingredients
- salt and freshly ground white pepper
- 60 g/2 oz butter
- ½ cup warm milk
- 450 g/1 lb potatoes
- 175 g/6 oz leeks, finely sliced
- 2 pinches freshly grated nutmeg
- Caerphilly cheese, grated
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