2 lbs left over garlic and chive mashed potatoes
1 leek, sliced into half moons, rinsed (white and light green parts only)
1 tbsp minced garlic
1 tbsp minced thyme
1/2 cup white wine
4 cups vegetable stock
Kosher salt and black pepper to taste
1 tbsp extra virgin olive oil
- In a large sauce pan, heat olive oil on medium-low heat and add sliced leeks. Cook until leeks are soft, about 5-7 minutes.
- Add garlic, thyme and white wine and reduce until wine has evaporated.
- Add mashed potatoes, bring to a boil, reduce to a simmer and cook for about 30 minutes until thickened and for flavors to combine.
- Season with salt and pepper if needed and garnish with chopped chives.