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Sides: Mashed Potatoes with Leeks & Sour Cream

Source of Recipe

Bon Appetit, Nov 1995


List of 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


Recipe

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. Mash potatoes coarsely; mix in sour cream. Season with salt and pepper. Serves 6.