Caramelised leek and mustard posh mash recipe
Created by The Tesco Recipes team
We've poshed up classic leek and potato mash with sweet, buttery pan-fried leeks and tangy wholegrain mustard. The crème fraiche and Gruyère lend the luxe factor — use a potato ricer if you like your mash silky-smooth. This is the ultimate side for Sunday lunch or a hosting main like halibut.
See method- Serves 6 as a side
- Takes 40 mins
- 270 calories / serving
- Freezable
- Vegetarian
- Gluten-free
Ingredients
- 1kg Maris Piper potatoes, peeled and cut into large chunks
- 50g butter
- 500g leeks, trimmed, rinsed and finely sliced
- 2 heaped tsp wholegrain mustard
- 50g 50% less fat crème fraîche
- 50ml milk
- 50g Gruyère, grated
- 10g fresh chives, finely chopped
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1130kJ 270.0kcal
- Fat
- 12g
- Saturates
- 7g
- Salt
- 0.6g
- Sugars
- 5g
of the Reference intake
Carbohydrate 30.8gProtein 7.6gFibre 5.3g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Boil the potatoes in a saucepan of salted water for 15-20 mins until completely tender. Drain in a colander and leave uncovered to steam-dry.
- Meanwhile, melt the butter in a frying pan over a low-medium heat. Add the leeks and cook slowly for 30 mins, stirring occasionally, until completely soft, sweet and caramelised. Stir in the mustard and crème fraîche and season to taste.
- Return the potatoes to their pan; mash with the milk until smooth (or use a potato ricer for extra-silky mash and mix the milk in after). Stir through the leek mixture along with most of the grated cheese and chives until combined and the cheese begins to melt. Season, then transfer to a serving dish and top with the remaining cheese and chives. We love this alongside pan-fried Tesco Finest halibut and green veg.
- See more Vegetable recipes and dishes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
