Creamy Leek Mashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 pounds baking potatoes, peeled and quartered |
1 1/2 teaspoons salt, divided |
3 to 4 large leeks |
2 tablespoons butter or margarine |
1/2 cup butter or margarine |
1/2 teaspoon ground white pepper |
1/2 to 3/4 cup milk |
3 tablespoons buttermilk |
Directions:
1. Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until potatoes are tender. Drain, and keep warm.
2. Remove root, tough outer leaves, and tops from leeks, leaving 2 inches of dark leaves. Thinly slice leeks; rinse well, and drain.
3. Melt 2 tablespoons butter in a large skillet over medium-high heat; add leeks, and saute 5 minutes. (Do not brown.)
4. Mash potatoes with a potato masher; stir in remaining 1/2 teaspoon salt, 1/2 cup butter, and next 3 ingredients until blended. Stir in leeks.
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