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Thanksgiving: Sour Cream and Leek Mashed Potatoes

Source of Recipe


Fine Cooking (October / November 2011)



List of Ingredients



• 1½ pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
  
• Kosher salt
  
• 2 Tbsp 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
  






Instructions



1. 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 teaspoon 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.
   
   
2. Meanwhile, melt the butter in a 10-inch skillet over medium heat. Add the leeks and sauté, 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.
   
   
3. 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.
   
   Serves 4
   
   






Final Comments


Steam-drying the potatoes after they're cooked allows excess moisture to evaporate, so they're more intensely flavored and have a denser, more luxurious texture.