2013-04-16 10:05:26 +02:00

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foodanddrink
recipes
8107982
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# Whipped potato and crumbly cheese with leek butter recipe
## The lightness and tart flavour of potatoes cooked this way always
surprises me - looking at the ingredients you'd think the opposite.
![Whipped potato and crumbly cheese with leek butter recipe][1]
Whipped potato and crumbly cheese with leek butter Photo: LAURA HYND
By Rose Prince 9:00AM GMT 04 Nov 2010
[Comments][2]
**Serves** at least 6
One of the best warming recipes I know.
800g floury potatoes, peeled and cut into chunks
**for the leek butter**
## Related Articles
* [Rose Prince's recipes for November][3]
04 Nov 2010
1 leek
120g butter
2 tbsp softened unsalted butter
1 small clove of garlic, grated
2 tbsp creme fraiche
600g Wensleydale cheese, chopped into small squares
crispy bacon (optional)
Boil the potatoes in salted water until tender, then drain and put through a
mouli-legumes or grate them. Do not use a food processor because it will make
them go gluey; a handheld masher is fine.
While the potatoes boil, split the leek lengthways and then trim off any tough
green leaf tips. Cut it up roughly, then wash to remove any dirt; drain and
chop finely. Melt the butter and then add the leek - let it simmer gently,
until tender.
Put the potatoes back in the pan and place over a very low heat. Add the
butter, garlic and creme fraiche and beat with a wooden spoon. Add the cheese
a handful at a time, stirring in a figure of eight pattern. Once all the
cheese is incorporated, taste for salt and serve immediately with the leek
butter ladled over the top.
Meat lovers may like this with rashers of smoked streaky bacon, fried until
crisp.
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http://www.telegraph.co.uk/foodanddrink/recipes/8107982/Whipped-potato-and-
crumbly-cheese-with-leek-butter-recipe.html
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var puffs_8122053 = new Array();