Welsh-style potato purée
A Welsh-style twist on the classic potato purée (posh mash!), with finely sliced leeks, cooked until just done to keep their lovely green colour.
This dish could be the main feature or served on the side with meat, for example.
This dish could be the main feature or served on the side with meat, for example.
30 K 4.7/5 (6 reviews)
25 min.
Easy
8 people
6 IngredientsLast modified on: December 26th 2021
For 8 people, you will need:
2 
8 
60 g 
1 kg 500 g 
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 6 min.
All in all: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - 1 min.
Melt 60 g butter in a frying pan on medium heat. When good and hot add the chopped shallot.
Salt and pepper, then cook for 1 minute without colouring.
Salt and pepper, then cook for 1 minute without colouring.
Stage 3 - 1 min.
Add the sliced leeks and mix, but no more salt.
Stage 4 - 5 min.
Cook the leeks, stirring frequently, until just done, but still nice and green.
Salt only at the end of cooking.
Transfer to a plate (don't leave in the pan or they will continue cooking).
Salt only at the end of cooking.
Transfer to a plate (don't leave in the pan or they will continue cooking).
Stage 5 - 3 min.
Reheat 1 kg 500 g potato purée if it has been made in advance, then add the leeks.
Mix well and check the seasoning. Your Welsh-style potato purée is ready.
Mix well and check the seasoning. Your Welsh-style potato purée is ready.
Remarks
If you don't have a shallot, use an onion.
Keeping: Several days in the fridge in a sealed container.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 410 RDI=160 % | 3,070 RDI=290 % | 2,210 RDI=340 % | 33,800 RDI=1,690 % | 141,520 RDI: 1,690 % |
| Per 100 g | 10 RDI=5 % | 90 RDI=9 % | 70 RDI=10 % | 1,000 RDI=50 % | 4,200 RDI: 50 % |
| Per person | 50 RDI=20 % | 380 RDI=40 % | 280 RDI=40 % | 4,230 RDI=210 % | 17,690 RDI: 210 % |
How much will it cost?
- For 8 people : 7.05 €
- Per person : 0.90 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potato purée
You can get more informations, or check-out other recipes which use it, for example: Fried rillettes, Sausage with duchess potatoes and a Mont d'Or fondue , Potato and two ham gratin, Hachis parmentier, Duck Parmentier, ... See them all 15
Butter
Like these other recipes: Bounty-style tart for Alison, Koulibiak in pie dish, Chester, Pork medallions with "full" turnips, Sandwich bread, ... See them all 476
Leek
Like these other recipes: Leek and broccoli "à la flamande", Fisherman's Ragout, Leek and potato soup, Creamy cauliflower with smoked salmon, Sea bass with coriander cream en papillote, ... See them all 73
Shallot
Like these other recipes: Roast beef "like they do it in Santa Fe", Cervelle de Canut, Sliced veal with leeks and mushrooms, Scrambled eggs and leeks on toast, Kervallon soup, ... See them all 203
Other recipes you may also like
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside. October 30th 2021448 K4.6 5 hours 30 min.
Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste. October 3rd 2010243 K 15 1 hour 10 min.
Preserved lemons
For this recipe, the lemons are sliced first (this makes them easier to use later), then salted to drain off the juice before being bottled in herb-flavoured olive oil. These preserved lemons can be used in all sorts of dishes, especially with fish and poultry. December 2nd 2012134 K 15 12 hours 40 min.
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture. February 2nd 2020347 K3.8 15 min.
Quiche Lorraine
Quiche Lorraine is a recipe that is both simple and delicious. This savoury tart combines bacon and grated cheese with an egg and cream filling in a short-crust pastry case. April 17th 2022162 K4.9 1 hour 5 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.