| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Side, Dishes |
1 |
Servings |
INGREDIENTS
| 5 |
md |
Potatoes; peeled |
| 2 |
md |
Leeks ( white and pale green parts only ), thinly sliced |
| 3 |
tb |
Fresh cream |
|
|
Salt and white pepper; to taste |
| 2 |
tb |
Butter |
INSTRUCTIONS
1. Wash leeks very well in running water. Drain in a colander.
2. Melt 1 T butter in a saucepan and add leeks. Cook until wilted.
3. Stir in potatoes. Cook stirring for 2 minutes.
4. Season with salt and pepper.
5. Add 1 cup boiling water and simmer covered until potatoes are almost
cooked.
6. Uncover pan and continue cooking until all liquid has evaporated.
7. Mash potatoes and leek , add 1 T butter and mesh some more, Stir in
cream.
NOTES : You may put cooked potatoes through a ricer.
Recipe by: Gourmet Magazine modified by Miriam P. Posvolsky Posted to TNT
~ Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky
<miriamp@pobox.com> on Jul 29, 1997
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