date:Jul 22, 2014
or until tender. Drain. Return to pan. Gradually add 40g of butter and mash until smooth. Add 60ml (1/4 cup) of the cream and beat until smooth.
2. Meanwhile, melt remaining butter in a saucepan over medium heat until foaming. Cook the leek, stirring, for 3 minutes or until soft. Add the flour and cook, stirring, for 2 minutes or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly, until smooth. Stir in the remaining cream. Place pan over medium heat and co