Ingredients
1 large Leek (Shimonita or Japanese leeks)
2 medium Potatoes
1 tbsp Butter
1 clove Garlic
1 Bay leaf
200 ml Milk
1 Salt and black pepper
1 Croutons, parsley
Method
Sources
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Recipe1M+
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Recipe1M+
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
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thoroughly wash the leek and remove the green stalk. roughly chop the white stalk. peel the potatoes and dice into 1 cm cubes. melt the butter in a pot, and add the minced garlic and the leek from step 1. cook, but be careful not to burn it. add the potatoes. lightly cook, then add the soup stock and the bay leaf and bring to a boil. simmer for 15 minutes until the potatoes are cooked through. remove any scum and the bay leaf, and mix in a food processor or blender. be careful since it's hot. heat again and add the milk. once it's heated, flavor with salt and black pepper and it's complete. serve with croutons to taste.