6-8 Yukon Gold potatoes (about1 per person), peeled and quartered
1/2 cup milk (or cream if you are so inclined)
2 tbsp butter
200 grams sliced pancetta* or 3 bacon slices, chopped
3 tablespoons extra-virgin olive oil
2 cups chopped leeks (white and pale green parts only)
Cook potatoes in pot of boiling salted water until tender, about 20- 30 minutes.
Meanwhile, sauté pancetta in large skillet over medium heat until crisp, 10 minutes. Transfer pancetta to small bowl. Add 1 tablespoon oil to same skillet. Reduce heat to medium-low. Add leeks and thyme; sauté until leeks are tender and have some nice colour, about 10 minutes.
Drain potatoes. Mash until smooth or press through a ricer for super smooth tatties. Stir in milk and butter. Then add warm pancetta and leeks. Season with salt and pepper.
200 grams sliced pancetta* or 3 bacon slices, chopped
3 tablespoons extra-virgin olive oil
2 cups chopped leeks (white and pale green parts only)
1 tsp fresh thyme
Cook potatoes in pot of boiling salted water until tender, about 20- 30 minutes.
Meanwhile, sauté pancetta in large skillet over medium heat until crisp, 10 minutes. Transfer pancetta to small bowl. Add 1 tablespoon oil to same skillet. Reduce heat to medium-low. Add leeks and thyme; sauté until leeks are tender and have some nice colour, about 10 minutes.
Drain potatoes. Mash until smooth or press through a ricer for super smooth tatties. Stir in milk and butter. Then add warm pancetta and leeks. Season with salt and pepper.
(Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)
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