Summary

Ingredients

• 800 g potato (s), peeled
• salt
• 1 bay leaf
• 2 leeks, sliced, mainly use the white part
• 1 tablespoon clarified butter
• 50 ml white wine, dry or slightly off-dry
• 1 pinch (s) salt, fleur de sel
• some lemon peel, grated
• Nutmeg, grated
• Black pepper
• 4 tablespoon butter, brown (alternatively: warmed cream or milk)

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Instructions

1. Put the peeled potatoes in plenty of salted water, add the bay leaves and cook until soft. Drain the cooked potatoes, remove the bay leaf and let the lid steam off a little.
2. In the meantime, clean the leek, cut it into rings and sweat it in the hot clarified butter. Deglaze with white wine. Season with salt, nutmeg and pepper. Add the grated lemon peel, toss several times and add to the steamed potatoes. Process everything into a mash with a potato masher and adding the brown butter (hot milk / cream). Season with salt, pepper and nutmeg and serve.