Mashed Potatoes with Leeks and Sour Cream

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
approximately 12 cups
Level:
Easy

CATEGORIES
Ingredients
  • 12 baking potatoes
  • 4 large leeks
  • 2 tablespoons unsalted butter plus 1/2 cup
  • 2 cups chicken broth
  • Salt and white pepper
  • 1 cup sour cream
  • 1/2 cup whole milk
Directions

Peel potatoes and quarter them. Put in a pot of cold water with some salt and bring to a boil. Turn down to a simmer and cook until tender, 15 to 20 minutes.

Clean and chop leeks. Melt the 2 tablespoons butter in a large saute pan. Add leeks and sweat until they are soft and translucent. Add chicken broth and a little salt and white pepper and simmer for 3 to 4 minutes. Puree all in blender and put aside.

Mash the potatoes with a masher. Add leeks, sour cream, 1/2 cup butter, and milk. Whip with an electric hand mixer. Do not over beat. Season, to taste, with salt and white pepper. Can be reheated in microwave before serving.

Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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    Recipe courtesy of Robert Irvine