1 large bunch wild ramps (about 2 dozen ramps), washed well, chopped
1 tablespoon butter
2 lbs russet potatoes, peeled, chopped
4 cups chicken or vegetable broth
1 bay leaf
2 tablespoons heavy cream
sea salt and black pepper to taste
- Melt butter in a large saucepan over medium-low heat. Saute ramps until softened, about 3 minutes. Add the potatoes, broth and bay leaf and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 – 20 minutes.
- Remove pan from heat. Remove the bay leaf and lightly mash the potatoes with a potato masher, leaving some chunks. Stir in cream and season with salt and pepper to taste.