0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Side, Dishes -, Vegetables 6 Servings

INGREDIENTS

3 tb Butter
4 lg Leeks (white & pale parts only)
1 1/2 lb Russet potatoes, peeled, cut into 1" pieces
2 1/4 c Water
1/4 c Sour cream

INSTRUCTIONS

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@AOL.COM>
Date:    Tue, 17 Dec 1996 07:57:05 -0500

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?