Golden Mashed Potatoes with Leeks and Sour Cream

By nancystrini

You don't have to peel the potatoes! I make the day before and then warm up in oven on "day of". Saves that hideous last-minutes mashed potato madness on Thanksgiving.

Ingredients

• 4 lbs. large Yukon Gold potatoes, unpeeled and preferably organic, scrubbed
• 1 stick unsalted butter
• 4 leeks, white and light green parts, finely chopped and rinsed well
• 1 cup sour cream, at room temperature
• 1 cup milk, heated to a simmer
• 1/2 t salt, plus more to taste
• 1 t freshly ground black pepper, plus more to taste

Details

Servings 8
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Cut potatoes into large, uniform chunks. Put into large saucepan and add water to cover with a generous pinch of salt. Bring to a boil over medium heat, cover partially and cook, stirring once or twice, until potatoes are tender, about 40 minutes. Drain.

Meanwhile, in a large fry pan over medium heat, melt the butter. Add the leeks, cover and cook, stirring once or twice, until tender and lightly browned, 12-15 minutes. Set aside and keep warm.

Return the potatoes to the saucepan and place pan over low heat. Mash the potatoes with a masher in the pan. Stir in the leeks and their buttery juices. Add the sour cream and mix well. Add the milk, salt and pepper and mix with mixer til light and fluffy. Season with add'l salt and pepper to taste.

Serve immediately or cover with saran wrap and reheat in oven or microwave the next day.