Leeks
Peggy Turchett
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Mashed Potatoes with Leeks
and Sour Cream

 "I have made a lot of mistakes falling in love, and regretted
most of them, but never the potatoes that went with them."
~ Nora Ephron,  "Heartburn"

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Digging Potatoes, 1905
Giclee Print
Larsson, Carl
Buy at AllPosters.com

Mashed Potatoes with Leeks
and Sour Cream
Bon Appetit November 1995

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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