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( 12 Persons )
6 medium-sized potatoes
10 tablespoons İçim Milk
45 gr İçim Butter
1 teaspoon grated nutmeg
250 g leek
1 teaspoon olive oil
A pinch of white pepper
A few pinches of watercress (if you can’t find it, you can also use basil)
Preheat the oven to 220°C.
Place the potatoes on a baking tray lined with baking paper. Bake for 50 minutes until the shells turn golden brown. Once you are sure they are soft inside, take them out of the oven.
Cut the potatoes lengthwise and scoop out the insides with a spoon. Bake in the oven for another 8 minutes.
Mash the potato cores you took out with İçim Milk. Add 30 g İçim Butter and mix well until it becomes a puree. Season with grated nutmeg, salt and white pepper.
Mix 15 g İçim Butter and olive oil and heat them in a pan. Sauté the leeks in this pan until they become very soft. Add it to the mashed potatoes.
Share the leek mashed potatoes on the potato beds you took out of the oven. Bake in the oven for about 25 minutes.
When they are browned, remove them from the oven, garnish with watercress or basil and serve warm.