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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Golden Mashed Potatoes with Leeks and Sour Cream

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Golden Mashed Potatoes with Leeks and Sour Cream Empty Golden Mashed Potatoes with Leeks and Sour Cream

    Post by Lobo Mon 18 Jan 2016, 9:15 pm

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    Prep Time: 20 minutes
    Cook Time: 55 minutes
    Servings: 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.






    • 475

    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.
    Adapted from Williams-Sonoma Collection Series, Thanksgiving, by Michael McLaughlin (Simon & Schuster, 2001).

      Current date/time is Fri 26 Apr 2024, 3:39 pm