Stoemp

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the potatoes in a large pot and cover with cold, salted water.

   Ca. 1 min.

2. 2

   Bring the water to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.

   Ca. 20 min.

   Kokkens note: Ensure potatoes are cooked through for a smooth mash.

3. 3

   While the potatoes are cooking, melt the butter in a large skillet over medium heat.

   Ca. 1 min.

4. 4

   Add the carrots and leeks to the skillet and sauté for 8-10 minutes, until softened.

   Ca. 10 min.

   Kokkens note: Cook until tender-crisp, not mushy.

5. 5

   Drain the cooked potatoes thoroughly and return them to the empty pot.

   Ca. 1 min.

   Kokkens note: Make sure all water is drained to avoid a watery mash.

6. 6

   Mash the potatoes until smooth, then stir in the warm milk, nutmeg, salt, and black pepper.

   Ca. 2 min.

   Kokkens note: Use a potato masher or a fork; avoid over-mashing to prevent a gummy texture.

7. 7

   Fold in the sautéed carrots and leeks until just combined.

   Ca. 1 min.

8. 8

   Taste and adjust seasoning as needed.

9. 9

   Serve hot, garnished with fresh parsley if desired.