Recipe - Mashed Potatoes W Leeks And Sour Cream

3 tablespoon Butter
4 lg Leeks (white & pale parts
only)
1 One half pound Russet potatoes, peeled, cut
into 1" pieces
2 One fourth cup Water
One fourth cup Sour cream

Cut leeks lengthwise and thinly slice crosswise. Melt butter in heavy large
saucepan over medium heat. Add leeks; saute until just beginning to color,
about 15 minutes. Add potatoes and water. Season with salt. Increase heat
to high; bring to a boil. Cover; boil until potatoes are tender, about 20
minutes. Uncover, boil until almost all the liquid evaporates, about 5
minutes.

Mash potatoes coarsely; mix in sour cream. Season with salt and pepper.

Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm
over low heat, stirring.

Transfer to a large bowl.
Posted to FOODWINE Digest 16 Dec 96

Recipe by: Laura Hunter

From: Laura Hunter LHunter722@AOL.COM

Date: Tue, 17 Dec 1996 07:57:05 0500