Potatoes and leeks are a classic flavor pairing, and here, they come together in luscious, creamy mashed potatoes. Serve with roast chicken, meatloaf, or as a bed for seared or roasted fish. This recipe doubles or triples easily, but add the milk in increments, as you may not need it all.
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 1/2 tsp. 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.
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.
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.
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.
nutrition information (per serving):
Photo: Scott Phillips