MASHED POTATOES WITH GARLIC, MASCARPONE, AND CARAMELIZED LEEKS

By gaster16

Ingredients

• 3 tablespoons butter
• 4 medium leeks (white and pale green parts only halved lengthwise, rinsed, chopped about 5 cups
• 1/2 cup or more whole milk
• 12 garlic cloves coarsely chopped (about 1/2 cup)
• 3-3/4 lbs. russet potatoes, peeled, cut into 1” cubes
• 3/4 cup mascarpone cheese (about 6 ounces)

Preparation

Step 1

Melt butter in large nonstick skillet over medium heat. Add leeks and stir to coat. Cover and cook until leeks are golden brown, stirring every 5 minutes, about 20 minutes total. Season to taste with salt and pepper. Combine 1/2 cup milk and garlic in medium saucepan. Bring to simmer over medium-low heat. Reduce heat to very low, cover and cook until garlic is soft, about 10 minutes. Remove from heat. Using back of fork, mash milk-garlic mixture to paste. Set aside. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes to same pot, mash until almost smooth. Add mascarpone and milk-garlic mixture mash until smooth,. Season with salt and pepper.