Re: Roasted Chicken Breast Over Roasted Carrot and Beet Salad With Feta

Leek Whipped Potatoes
Thinly slice the white of the leeks, sweat until tender in 4 TB unsalted butter, add the cream, season with salt and simmer for 30 minutes. Puree and reserve until potatoes are done. Cut the peeled potatoes into chunks and cook in boiling salted water 20 – 30 minutes until very tender. Strain and allow to dry for a minute or two, then combine with the leek puree and whip until fluffy. Verify seasoning, add salt as necessary and keep hot.