Mashed Potatoes with Vegetables and Roasted Sausages (Stoemp)
Mashed Potatoes with Vegetables and Roasted Sausages (Stoemp)
Ingredients
- 3 carrots, peeled and cut into small pieces
- 5 cups (850 g) Russet potatoes, peeled and cubed
- 2 cups (190 g) leeks, chopped
- 2 cups (120 g) kale, chopped
- ¼ cup (55 g) unsalted butter
- ½ cup (125 ml) 35% cream
- 8 Toulouse sausages
- 2 tbsp (30 ml) olive oil
- ½ cup (30 g) kale, finely chopped
Instructions
- In a pot of salted boiling water, cook the carrots for 10 minutes. Add the potatoes and cook for another 20 minutes or until the vegetables are tender.
- Meanwhile, in a large skillet over medium heat, soften the leek and kale in the butter without browning. Add the cream. Cook over low heat, stirring, for 5 minutes or until the vegetables are tender. Season with salt and pepper.
- Drain the carrots and potatoes. Return to the pot. Using a potato masher, coarsely purée the vegetables. Add the leek and kale mixture. Add more cream, as needed. Adjust the seasoning.
Mashed Potatoes with Vegetables and Roasted Sausages (Stoemp)