Mashed Potatoes with Bean and Leek Vegetables

Ingredients

• 1 kg potatoes (firm‑starch)
• Salt
• 4 Garlic cloves
• 2 tsp thyme leaves
• 1 small can white beans
• 4 tbsp olive oil
• 2 tsp white wine vinegar
• black pepper (freshly ground)
• 2 leeks
• 150 g Sour cream
• thyme sprig

Instructions

1. 1.

   Wash, peel, and cut potatoes into pieces; boil in lightly salted water for about 25 minutes.

2. 2.

   Peel garlic and dice it.

3. 3.

   Drain beans, rinse with cold water, and let them drain.

4. 4.

   Heat 2 tbsp olive oil. Sauté the garlic, then add beans, thyme, and vinegar; gently warm over low heat. Season with salt and pepper.

5. 5.

   Clean, wash, and slice leeks into thin rings. Heat remaining olive oil and quickly sauté the leeks.

6. 6.

   Drain potatoes and mash roughly with a potato masher while still hot, leaving small chunks. Season with salt and pepper, then fold in 2/3 of the leeks and about half the beans.

7. 7.

   Plate the mash, top with remaining beans and leeks, and garnish with thyme sprig.