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Digging Potatoes, 1905
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Larsson, Carl
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La Belle Cuisine
Mashed Potatoes with Leeks
and Sour Cream
Bon Appetit November 1995
Bon Appetit - One Year Subscription
3 tablespoons butter
4 large leeks (white and pale green parts only),
quartered
lengthwise, thinly sliced crosswise
1 1/2 pounds russet potatoes,
peeled cut into 1-inch pieces
2 1/4 cups water
1/4 cup sour cream
Melt butter in heavy large saucepan over medium heat. Add leeks;
sauté
until just beginning to color, about 15 minutes. Add potatoes and water.
Season
with salt. Increase heat to high; bring to boil. Cover; boil until
the potatoes are tender,
about 20 minutes. Uncover; boil until almost
all liquid
evaporates, about 5 minutes. Mash
potatoes coarsely; mix in
sour cream.
Season with salt and pepper. Serves 6.
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