Entree: Switzerland – French Swiss – Papet Vaudois (Leek-and-potato mash traditionally served with smoked pork sausages from Vaud)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 lb (900 g) potatoes, peeled and cut into chunks
- 1 lb 8 oz (700 g) leeks, white and light-green parts only, trimmed and thinly sliced
- 4 smoked pork sausages, approx. 6 oz (170 g) each
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (120 ml) heavy cream
- 1 cup (240 ml) chicken or vegetable stock
- 1 small onion, halved
- 1 bay leaf
- 1 clove garlic, crushed
- 1/4 tsp (0.5 g) ground white pepper, or to taste
- Pinch of ground nutmeg
- Salt to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

1. Place the sausages in a saucepan with enough water to cover, add the halved onion and bay leaf, bring to a gentle simmer and cook for 20–25 minutes until heated through. Keep warm in the liquid.
2. Meanwhile, place potatoes, sliced leeks, crushed garlic, and stock in a large pot; add enough water to barely cover the vegetables. Bring to a simmer and cook until potatoes and leeks are very tender, about 20–25 minutes.
3. Drain the potatoes and leeks well, reserving a little cooking liquid. Return them to the pot and mash coarsely with butter, adding cream and a splash of reserved cooking liquid as needed to reach a thick, silky texture.
4. Season the purée with salt, white pepper, and a pinch of nutmeg; heat gently for a minute to meld flavors.
5. Remove sausages from their poaching liquid, slice if desired, and arrange on top of or alongside a generous mound of the papet. Garnish with chopped parsley and serve immediately.