Shelly's Recipe

SOUR CREAM AND LEEK MASHED POTATOES

Category: Mashed Potatoes

1 1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
Kosher salt
2 tablespoons butter
2 medium leeks (white and light-green parts only) halved lengthwise, washed, and sliced into 1/4-inch-wide pieces (about 1 cup)
1/2 cup sour cream, at room temperature
1/2 cup whole milk, heated, more as needed
Freshly ground white or black pepper

Put potatoes in a large saucepan and cover with cold water by at least 1 inch. Bring to a boil over high heat, add a generous 1/2 teaspoon salt and lower the heat to a steady simmer. Cover pot partially and cook until potatoes are just tender when pierced with a fork, 10 to 12 minutes.

Meanwhile melt the butter in a 10-inch skillet over medium heat. Add leeks and saute, stirring often, until tender but not browned, about 6 minutes.

Drain potatoes and return to the pan. Steam-dry over low heat, shaking the pan until potatoes leave a light film on the bottom, about 3 minutes.

Mash potatoes with a potato masher. Stir in leeks, sour cream and milk, adding more milk as needed to reach your desired consistency. Season to taste with salt and pepper.

Serves 6.