1. Cut the potatoes into chunks and boil in salted water until very soft. 2. Meanwhile, heat half the butter in a small frying pan and add the leek, saffron and a little of the stock. 3. Stir the leeks, adding more stock as it is absorbed until leeks are soft. A little stock should remain in the pan. 4. Drain potatoes and roughly mash with the remaining butter. Add leek mixture and mix well. 5. Warm the milk into the saucepan used for the leeks, blending with any sauce left around the edges of the pan. 6. Mix milk with potatoes, mashing further until the leeks, saffron colouring and milk are evenly distributed. ---------------------------------------------------------------------------
Nutrition
Ingredients
