Leeks and sour cream combine here in a terrific take on mashed potatoes.
Recipe information
Yield
Serves 6
Ingredients
3
tablespoons butter
4
large leeks (white and pale green parts only), quartered lengthwise, thinly sliced crosswise
1
1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
2
1/4 cups water
1
/4 cup sour cream
Need to make a substitution?
Preparation
Step 1
Melt butter in heavy large saucepan over medium heat. Add leeks; sauté until just beginning to color, about 15 minutes. Add potatoes and water. Season with salt. Increase heat to high; bring to boil. Cover; boil until potatoes are tender, about 20 minutes. Uncover; boil until almost all liquid evaporates, about 5 minutes.
Step 2
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 large bowl.