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Golden Mashed Potatoes with Leeks and Sour Cream
What’s the secret to smooth, velvety mashed potatoes? Start with the potato. Choose red or boiling potatoes for a creamy mash and russets for a ?uf?er mash. Yukon Golds add a touch of sweetness and soft yellow color. Don’t forget the potato ricer. Place unpeeled cooked potatoes in the ricer and press the handle for lump-free mashed potatoes.

4 lb. large Yukon gold potatoes, unpeeled
and preferably organic, scrubbed
8 Tbs. (1 stick) unsalted butter
4 leeks, white and light green portions,
finely chopped and rinsed well
1 cup sour cream, at room temperature
1 cup milk, heated to a simmer
1/2 tsp. salt, plus more, to taste
1 tsp. freshly ground pepper, plus more, to taste

Cut the potatoes into large, uniform chunks. Put the potatoes in a large saucepan and add water to cover and a generous pinch of salt. Bring to a boil over medium heat, cover partially and cook the potatoes, stirring once or twice, until they are very tender, about 40 minutes. Drain.

Meanwhile, in a medium fry pan over medium heat, melt the butter. Add the leeks, cover and cook, stirring once or twice, until tender and lightly browned, 12 to 15 minutes. Set aside and keep warm.

Return the potatoes to the saucepan and place the pan over low heat. Transfer the potatoes in batches to a ricer and pass through into the saucepan. Alternatively, using a potato masher, mash the potatoes thoroughly. Stir in the leeks and their buttery juices. Add the sour cream and stir well. Add the hot milk, the 1/2 tsp. salt and the 1 tsp. pepper and stir vigorously until light and ?uffy.

Remove the pan from the heat. Taste and adjust the seasonings with salt and pepper. Serve hot. Serves 8 to 10.

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