| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
|
Baking potatoes; peeled, cut into |
|
|
; 3/4-inch pieces |
| 2 |
tb |
Butter; (1/4 stick) |
| 2 |
lg |
Leeks; sliced (white and |
|
|
; light green parts) |
| 1/4 |
c |
Milk |
|
|
Salt and pepper |
INSTRUCTIONS
Cook potato pieces in large pot of boiling water until tender.
Meanwhile, melt 2 tablespoons butter in heavy medium skillet over
medium-low heat. Add leeks and cook until tender and beginning to color,
stirring frequently, about 10 minutes.
Drain potatoes and return to pot. Mash. Mix in milk. Stir in leek mixture.
Season with salt and pepper and serve.
2 servings; can be doubled or tripled.
Bon Appetit November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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