| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Dishes -, Side, Vegetables | 6 | Servings | |
INGREDIENTS
| 3 | T | Butter |
| 4 | 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 <[email protected]> Date: Tue, 17 Dec 1996 07:57:05 -0500
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