| 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.”