Potato-leek puree with almonds

Peel the potatoes, cut them into pieces and boil them in water with salt in 20 minutes until tender.

Meanwhile, wash the leek and cut into rings. Heat the butter in a frying pan and fry the leek on low heat 3 min. Remove the pan from the heat.

Drain the potatoes and let dry without a lid. In the meantime, heat the milk with the rest of the butter in a saucepan.

Mash the potatoes or puree them with the puree cutter. Add the leeks and milk and heat for a further 1 min on medium heat.

Season with salt and pepper. Sprinkle with the almonds.