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Category: Mashed Potatoes
Prep Time: Cook Time: Total Time:
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.
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SOUR CREAM AND LEEK MASHED POTATOES
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Category: Mashed Potatoes
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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