- 4
Ingredients
- 1 1/2 lbs Yukon-Gold potatoes, peeled and cut into 1 inch pieces
- kosher salt
- 2 Tbsp unsalted butter
- 2 medium leeks (white and light green part only, halved, rinsed and sliced crosswise) - about 1 cup
- 1/2 cup sour cream, at room temperature
- 1/2 cup whole milk, heated; or more as needed
- freshly ground white or black pepper
Preparation
Step 1
Put the potatoes in a large saucepan and cover with cold water by at least 1 inch. Bring to a boil over high heat, add a generous 1/2 tsp salt and lower the heat to a steady simmer. Partially cover the pot and cook until the potatoes are just tender when pierced with a fork, 10 to 12 minutes.
Meanwhile, melt the butter in a 10 inch skillet over medium heat. Add the leeks and saute, stirring often, until tender but not browned, about 6 minutes.
Drain the potatoes and return to the pan. Steam dry over low heat, shaking the pan until the potatoes leave a light film on the bottom, about 3 minutes.
Mash the potatoes with a potato masher. Stir in the leeks, sour cream and milk, adding more milk to reach desired consistency. Season to taste with salt and pepper. Serve.