| 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 <LHunter722@AOL.COM> Date:
Tue, 17 Dec 1996 07:57:05 -0500
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