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

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