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- Peel the potatoes and cut them into pieces.
- Rinse and cut the leek white. Cut it in half lengthwise and slice it
- Dip the potatoes and leek in boiling salted water and leave to cooked for 15 to 20 minutes until they can be easily crushed.
- Drain the vegetables and put back in the pan.
- Purée them with a fork, adding milk and butter. Add salt, pepper and a pinch of nutmeg. Mix everything well.