Mashed potatoes w/ leeks and sour cream
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 4 | larges | Leeks (white & pale parts only) |
| 1½ | pounds | Russet potatoes, peeled, cut into 1\" pieces |
| 2¼ | cup | Water |
| ¼ | cup | Sour cream |
Directions
Cut leeks lengthwise and thinly slice crosswise. Melt butter in heavy large saucepan over medium heat. Add leeks; saute until just beginning to color, about 15 minutes. Add potatoes and water. Season with salt. Increase heat to high; bring to a boil. Cover; boil until potatoes are tender, about 20 minutes. Uncover, boil until almost all the liquid evaporates, about 5 minutes.
Mash potatoes coarsely; mix in sour cream. Season with salt and pepper.
Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.
Transfer to a large bowl.
Posted to FOODWINE Digest 16 Dec 96 Recipe by: Laura Hunter
From: Laura Hunter <LHunter722@...> Date: Tue, 17 Dec 1996 07:57:05 -0500