Leek potato and goat’s cheese mash is a classic combination that’s given a creamy twist with the addition of some goat’s cheese in this tasty mash recipe. It’s ideal for adults and older children as a side dish for pie or sausages, but also works great for young babies as a weaning puree – simply blend it up a little smoother than you would for yourself.
- 2 leeks
- 2tbsp olive oil
- Knob of butter (optional)
- 2 medium potatoes
- 50g soft goat's cheese
- Freshly ground black pepper
- 50g grated cheddar
Cut off the tough green part of the leeks and compost or keep to make a stock. Then finely slice the white part of the leek.
In a saucepan saute the leeks in the oil (or butter) over a low heat for about 10 minutes, until soft.
Meanwhile, peel the potatoes and chop into 1cm cubes. Once the leeks are soft, add the potato to the pan, then add enough water to cover. Pop a lid on, and simmer for about 10 minutes until the potato is soft
Drain off any remaining cooking water into a jug and reserve. Tip the veg into a bowl, add the two cheeses and black pepper, then mash together. Potato tends to go a bit gluey when it is blended – so it’s better to mash, but if your baby is very young and prefers smooth textures it’s fine to blend quickly. Add additional reserved cooking water to create just the right consistency for your little one.
If you don't have goat's cheese, you could always use cream cheese, or even a little grated Cheddar.