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Sour Cream and Leek Mashed Potatoes

by Laraine Perri

read reviews (5)

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. Serves 4

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Yukon gold potatoes white peppercorns sour cream more more

1-1/2 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
Kosher salt
2 Tbs. unsalted butter
2 medium leeks (white and light-green parts only), halved lengthwise, washed, and sliced crosswise into 1/4-inch-wide pieces (about 1 cup)
1/2 cup sour cream, at room temperature
1/2 cup whole milk, heated; more as needed
Freshly ground white or black pepper

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.

Variations

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):
Calories (kcal): 280; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 7; Protein (g): 5; Monounsaturated Fat (g): 3; Carbohydrates (g): 41; Polyunsaturated Fat (g): 0.5; Sodium (mg): 260; Cholesterol (mg): 30; Fiber (g): 4;

photo: Scott Phillips

From Fine Cooking 113 , pp. 32

September 1, 2011

user reviews

Rate this Recipe

by HillaryMorgan, 11/8/2012These were fantastic! I did not add any extra milk to them because we both like ours thick. They were flavorful, smooth and yummy with some texture from the leeks. The best I have ever eaten. It was the first time I have used Yukon Golds and I am sold on them for mashed from now on.

by Leetie, 10/28/2012This recipe was okay. It's just mashed potatoes, so it's not too exciting, but they tasted very good. I liked the tip about steaming the potatoes.

by kourkoutaki, 1/8/2012i made this recipe, adding a few more vegetables...carrots and celeriac. It was delicious!!!

by TheMomChef, 11/11/2011We enjoyed this dish very much. It would be an excellent side dish for Thanksgiving.

by Kokinneke, 10/19/2011Easy to make and excellent: soft, creamy, elegant. In French I would say: "voluptueux"

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