Sour Cream and Leek Mashed Potatoes

Potatoes and leeks are a classic flavor pairing, and here, they come together in luscious, creamy mashed potatoes. Serve with roasted chicken or meatloaf, or as a bed for seared or baked fish. This recipe doubles or triples easily but add the milk in increments, as you may not need it all.

Serves 4

1½ lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces

Kosher salt

2 Tbs. unsalted butter

2 medium leeks (white and light-green parts only), halved lengthwise, washed, and sliced crosswise into ¼-inch-wide pieces (about 1 cup)

½ cup sour cream, at room temperature

½ cup whole milk, heated; more as needed

Freshly ground white or black pepper

Put the potatoes in a large saucepan and cover with cold water by at least 1 inch. Bring to a boil over high heat, add a generous ½ tsp. salt, and lower the heat to a steady simmer. Cover the pot partially and cook until the potatoes are just tender when pierced with a fork, 10 to 12 minutes.

Meanwhile, melt the butter in a 10-inch skillet over medium heat. Add the leeks and saute, stirring often, until tender but not browned, about 6 minutes.

Drain the potatoes and return to the pan. Steam-dry over low heat, shaking the pan until the potatoes leave a light film on the bottom, about 3 minutes.

Mash the potatoes with a potato masher. Stir in the leeks, sour cream, and milk, adding more milk as needed to reach your desired consistency. Season to taste with salt and pepper. Serve.

 

It is a quote. Fine Cooking Magazine October / November 2011