Tasty Cream Parmentier

Start by peeling the potatoes, cut them into small cubes. This will allow them to cook faster and mix better with the other ingredients.

Cut the leek into very thin slices, being careful to discard the green part which is very fibrous and can ruin the texture of the cream.

In a large pot, melt the butter over medium heat. Add the leeks and sauté a little until they are transparent, this step will give a more concentrated flavor to the preparation.

Add the potatoes to the pot with the leeks, mix well so that they are impregnated with the flavor. Then add the vegetable broth and cook for about 20 minutes or until the potatoes are soft. The choice of broth is important, I recommend using a homemade one to have more control over the flavor.

Once the potatoes are cooked, use a hand blender to mash all the ingredients until a rich and consistent cream is obtained.

Add the cream and season with salt and pepper to taste. Let it cook for 5 more minutes over low heat. The cream will give it the creamy texture we desire.

Finally, serve in bowls and sprinkle with fresh parsley.