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Epicurious

Mashed Potatoes with Leeks and Sour Cream

4.2

(23)

Leeks and sour cream combine here in a terrific take on mashed potatoes.

Recipe information

  • Yield

    Serves 6

Ingredients

3 tablespoons butter
4 large leeks (white and pale green parts only), quartered lengthwise, thinly sliced crosswise
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
2 1/4 cups water
1/4 cup sour cream

Preparation

  1. Step 1

    Melt butter in heavy large saucepan over medium heat. Add leeks; sauté until just beginning to color, about 15 minutes. Add potatoes and water. Season with salt. Increase heat to high; bring to boil. Cover; boil until potatoes are tender, about 20 minutes. Uncover; boil until almost all liquid evaporates, about 5 minutes.

    Step 2

    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 large bowl.

TagsLeekRoot VegetableVegetableRusset PotatoPotatoSour CreamDairySideDinnerGluten FreeNut FreeVegetarianQuickEasy5 Ingredients or FewerMake AheadBon Appétit
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