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Mashed Potatoes with Leeks And Garlic

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CATEGORY CUISINE TAG YIELD
Dairy Gourmet/bon, January 199 1 servings

INGREDIENTS

3 1/2 c Finely chopped white and pale green part; washed well and
; of leek, drained
3/4 Stick unsalted butter; (6 tablespoons)
3 lb Russet; (baking) potatoes
; (about 6 large)
6 Garlic cloves; unpeeled
1/2 c Milk

INSTRUCTIONS

In a large heavy skillet cook the leeks and 4 tablespoons of the butter,
covered, over moderate heat, stirring occasionally, for 8 to 10 minutes, or
until they are very tender, and keep them warm. In a kettle combine the
potatoes, peeled and cut into 1-inch pieces, the garlic, and enough water
to cover the potatoes by 1 inch, bring the water to a boil, and simmer the
potatoes for 10 to 15 minutes, or until they are tender. Drain the potatoes
and garlic in a large colander, return the potatoes to the kettle,
reserving the garlic, and cook them over moderate heat, shaking the kettle,
for 30 seconds to let any excess liquid evaporate. Peel the reserved
garlic, force the garlic and the potatoes through a ricer or the medium
disk of a food mill into a bowl, and stir in the remaining 2 tablespoons
butter, the leeks, the milk, and the salt and pepper to taste.
Serves 6 to 8.
Gourmet January 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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