Potatoes can be found in almost any kitchen. This starchy the root crop has long and firmly entered the diet of most families. And this deservedly, because from it you can cook a huge number of dishes with different textures – crispy fried potatoes, dense cooked and tender mashed potatoes. On it, as on canvas, you can draw something simple as well as an exquisite masterpiece, it all depends just from the selected tools. Share with friends: 
Time: 50 minutes Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.1 kg potatoes (5-6 medium potatoes), peel and to cut
- 220 gr salted butter at room temperature, cut into pieces
- 2 pcs. leek (white and light green parts), finely chop and rinse
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 0.5 – 3/4 Art. milk, warm
Recipes with similar ingredients: potatoes, leeks, milk, thyme, rosemary
Recipe preparation:
- Put the potatoes in a large pot and fill them with water above 2.5 cm. Add plenty of salt and bring to a boil. Reduce heat to medium-low and let simmer for about 15 min. until the potatoes are very soft, but not yet to fall apart.
- Meanwhile, in a large skillet over medium heat, melt 4 Art. l (60 gr.) Butter. Sprinkle leek, thyme and rosemary. Cook, stirring 12-15 minutes, until the leek becomes soft; season with salt and pepper and set aside.
- Drain the potatoes and put the pan back on a weak the fire; cook until excess water has evaporated, about 2 minutes. Add the remaining 165 gr. butter, having reserved 1 tbsp. l for serving, and using a potato masher, knead the potatoes to homogeneity, the oil should melt completely. Gradually intervene 0.5 tbsp. milk and 0.5 tsp. salt until creamy texture add as much as 1/4 tbsp as needed. milk. Season with salt with pepper and stir in the fried leeks.
- Transfer the potatoes to a bowl; put pending on top butter and serve.
