| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Side, Dishes | 1 | Servings | |
INGREDIENTS
| 5 | md | Potatoes; peeled |
| 2 | md | Leeks ( white and pale green parts only ), thinly sliced |
| 3 | tb | Fresh cream |
| Salt and white pepper; to taste | ||
| 2 | tb | Butter |
INSTRUCTIONS
1. Wash leeks very well in running water. Drain in a colander. 2. Melt 1 T butter in a saucepan and add leeks. Cook until wilted. 3. Stir in potatoes. Cook stirring for 2 minutes. 4. Season with salt and pepper. 5. Add 1 cup boiling water and simmer covered until potatoes are almost cooked. 6. Uncover pan and continue cooking until all liquid has evaporated. 7. Mash potatoes and leek , add 1 T butter and mesh some more, Stir in cream. NOTES : You may put cooked potatoes through a ricer. Recipe by: Gourmet Magazine modified by Miriam P. Posvolsky Posted to TNT ~ Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Jul 29, 1997
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