Creamy Mashed Potatoes with Leek & Spirulina Mustard Sauce

Ingredients (2 people)

For the mash

• 600 g floury potatoes

• 1 leek

• 25 g butter or plant-based alternative

• 50–75 ml milk or plant-based milk

• Salt and pepper

For the spirulina mustard sauce

• 150 ml (plant-based) cream or cooking cream

• 1 tsp mild mustard

• ½ tsp spirulina powder

• Salt to taste

Optional

• Fried mushrooms

• Veggie sausage, tempeh or legumes

• Fresh chives or parsley

Preparation

1. Peel the potatoes, cut them into equal pieces and cook them in plenty of salted water until tender.
2. Cut the leek into rings and rinse well. Fry the leek over low heat in a little butter or oil until soft and slightly sweet.
3. Drain the potatoes and mash them finely with butter and milk into a creamy puree. Season with salt and pepper. Mix the fried leek through the puree.
4. Warm the cream in a small pan over low heat. First mix the spirulina with a tablespoon of the warm cream into a smooth paste and then stir this into the sauce. Add the mustard and season with salt. Do not boil.
5. Serve the mashed potatoes with the spirulina mustard sauce on top or on the side. Optionally finish with herbs or an extra topping.

Why this recipe pairs well with Aligma

• Comfort food (mashed potatoes) → accessible

• Spirulina is in a sauce, not in the base

• Very suitable for people who still need to get to know spirulina

• Show that spirulina also fits with Dutch / European cuisine

Variation tips

• Replace leek with spinach or savoy cabbage

• Add nutmeg to the puree

• Make it spicier with coarse mustard

• Serve with a fresh salad for balance