Friday, August 19, 2011

Leek Mashed Potatoes

1 lb. potatoes (amount in the box)

1 tbs. oil

1 small leek, white part only, coarsely chopped

2 cloves garlic, finely chopped

½ tsp. dried rosemary (or ½ tbsp. fresh)

1 tbs. white wine, veggie broth, or chicken broth

2 tbs. sour cream

1 tbs. milk or buttermilk

salt and pepper to taste

Place potatoes in salted water and bring to a boil. Reduce to medium heat, cover, and cook for 15 to 20 minutes or until tender.

While potatoes are cooking, heat the oil in a sauté pan. Add leeks and sauté until soft and golden. Add garlic and rosemary, stirring and cooking an additional 2 minutes. Add wine or broth, stirring to combine. Remove from heat and set aside.

Drain potatoes thoroughly and return to the pot over low heat, stirring to evaporate any excess water. Add leeks, sour cream, and milk or buttermilk. Mash until well-combined. Season to taste with salt and pepper.


Adapted from

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