Belgian butternut mash with leek and bacon

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A silky Belgian-style mash with sweet butternut, soft leek and crisp bacon in every comforting bite.

Serves: 4 people

Preparation time: 25 min

Ingredients

• butternut squash – 1 medium (about 2 lb), peeled and cubed
• floury potatoes – 1 3/4 lb, peeled and cubed
• leeks – 2 large, washed and sliced
• smoked bacon lardons – 5 oz
• butter – 3 tbsp
• whole milk – 3/4 cup, warm
• nutmeg – 1/4 tsp
• bay leaf – 1
• salt – to taste
• black pepper – to taste
• parsley – 2 tbsp, chopped

Method

STEP 1
Bring a large pot of salted water to a boil. Cook the potatoes and butternut with the bay leaf for 15 to 18 minutes, until both are very tender.
STEP 2
Meanwhile, cook the bacon in a wide pan until lightly crisp. Scoop it out and keep the fat in the pan.
STEP 3
Add 1 tablespoon of butter to the bacon fat and gently cook the leeks for 8 minutes, until soft and sweet but not browned.
STEP 4
Drain the potatoes and butternut well and remove the bay leaf. Mash with the remaining butter, warm milk and nutmeg until creamy but still rustic.
STEP 5
Fold in the leeks, most of the bacon and the parsley. Season with salt and black pepper.
STEP 6
Spoon the stoemp onto warm plates and finish with the remaining bacon on top.