Sour Cream and Leek Mashed Potatoes
By Susie Middleton
1-1/2 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
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.
Variation: 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.
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About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
About the AuthorSusie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.
Follow her on Twitter at @sixburnersue
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