Ingredients

Method

• vegetable oil, for deep-frying
• 250 g coarse salt
• 10 Woolworths large Up To Date potatoes, washed
• 2 leeks, sliced julienne lengthways
• salt, to taste
• 1¾ cups cream
• 150 g butter
• 3 T crème fraîche
• white pepper, to taste
• 4 T butter
• 1 lemon, juiced and zested
• Maldon salt, for serving

Method

Ingredients

1. Preheat the oven to 200°C. Heat the oil in a saucepan.

2. Cover a large baking tray with coarse salt, place the potatoes on top of the salt and roast for 45–60 minutes, or until soft.

3. While the potatoes are roasting, carefully place the leeks into the hot oil and deep-fry until they stop bubbling. Remove from the oil, drain on kitchen paper and season with salt.

4. Remove the potatoes from the oven and allow to cool for at least 10 minutes before handling. Once cooled, cut each potato in half and scoop the flesh into a bowl, discarding the skins.

5. Place the cream and butter in a large saucepan and heat until scalding. Add the potato fl esh to the hot cream and, using a fl at spatula, mix vigorously until the potatoes and cream are well incorporated. Add the crème fraîche to the mash and season with pepper. Allow the mash to stand in the pan over a low heat while you make the butter.

6. Heat the butter in a pan over a medium heat until brown. Add the lemon juice and zest.

7. Serve the mash topped with the leeks, lemon butter and salt.

Cook’s note: This mash is creamy and light because it’s combined with the cream and butter while hot. It’s important that this is done just before serving. Experiment with different types of butter – anchovy, almond or sundried tomato butter.

Find more potato recipes here

Photographs: Jan Ras
Production: Bianca Strydom 
Food Assistant: Raymand Buitendag