Golden Mashed Potatoes with Leeks and Sour Cream
Golden Mashed Potatoes with Leeks and Sour Cream is rated
out of
5 by
4.
Prep Time:
20 minutes
Cook Time:
55 minutes
Servings:
10
Serves 8 to 10.
Yukon Gold potatoes give these mashed potatoes a touch of sweetness and a soft yellow color. Pressing the cooked potatoes through a ricer will guarantee lump-free results, but if you don't have one, a potato masher will do the job.
Ingredients:
- 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
Directions:
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 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.
Meanwhile, in a 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.
Adapted from
Williams-Sonoma Collection Series,
Thanksgiving,
by Michael McLaughlin
(Simon & Schuster, 2001).
Recommended Products
-
$36.95
-
$250 – $340
(5)
-
$39.95
-
$21.95
-
$49.95
-
$69.95
-
Sugg. Price $250 – $380 Our Price $199.95 – $380
(7)
-
$47.95
Rated 5 out of
5
by
Big Apple from
Great recipe now a tradition
This is a great recipe that I’ve made for about 20 years for Thanksgiving amd Xmas. From coast to coast LA, NYC, family gatherings in Philly and Ohio, getaways to South Dakota and West Virginia. I’ve always received compliments and always used the leftovers pan fried with a fried egg on top for breakfast. Easy recipe for even the most beginner of chefs. Highly recommend!
Date published: 2022-11-25
Rated 5 out of
5
by
logicalhenry from
Wonderful flavor!
Great flavor with the mild Thanksgiving turkey. Not too oniony as leeks are more subtle. Worth the work of using a ricer!!
Date published: 2013-12-01
Rated 5 out of
5
by
Yamamoto from
4 year tradition
We've used this recipe for the last 4 years for our family thanksgiving, including our friends annual thanksgiving potluck as well. Its THAT good. Leeks are relatively inexpensive and sour cream costs nothing, but it adds such a nice touch, looks beautiful and tastes wonderful! If you're short on stove space - like i am - you can sautee the leeks the night before and refigerate. Its ready to go when the mashed potatoes are ready.
Date published: 2012-11-01
Rated 5 out of
5
by
Yummyyummy from
Best comfort food!
This is now our Thanksgiving family favorite. Every time I make it, and I make this more than once a year I receive rave reviews and requests for the recipe. I accidentally added twice as much sour cream and it still tasted great. This is a fabulous recipe. Give it a try and you will be hooked.
Date published: 2012-01-20