Method:

1. Peel the potatoes and cut them only once lengthwise. Boil them from cold salted water until they’re done.
2. Cut the leeks lengthwise in half and then cut in ½ “-pieces. Allow to color lightly ln some butter and oil, seasoning with pepper, salt and nutmeg.
3. Add the chicken stock and allow to simmer until reduced half.
4. Blend the leek mix halfway in the blender. We still want some chunks in there.
5. Drain the water from the potatoes and put them back on low heat for five minutes to allow excess water to evaporate from the potatoes. Shake the casserole regularly to avoid the potatoes to bake.
6. Add butter, nutmeg, pepper and salt and mash the potatoes finely.
7. Add the potato mash to the leek mix and combine using a spatula