Mashed Potatoes With Mushrooms And Leeks |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 6 |
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MASHED POTATOES WITH MUSHROOMS AND LEEKS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Carr Estate in Bonham, Texas in 1994. Ingredients:
3 large baking potatoes |
1-1/2 tablespoons butter |
1 leek thinly sliced |
1 pound fresh mushrooms thinly sliced |
1 teaspoon vegetable oil |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/4 cup butter softened and cut in pieces |
1/2 cup buttermilk |
1/2 cup sour cream at room temperature |
Directions:
1. Boil potatoes until tender then heat 1/2 tablespoon butter in skillet.
2. Cook leeks 5 minutes then set aside.
3. In large skillet over moderate heat cook mushrooms in remaining butter.
4. Turn up heat and continue cooking until mushrooms are almost dry.
5. Season with salt and pepper then preheat oven to 350.
6. When potatoes are tender drain, peel and return them to pot.
7. Toss over low heat to dry then put through a ricer into mixing bowl.
8. Beat in softened butter ,buttermilk, salt and pepper.
9. Spread half of the potatoes on bottom of shallow baking dish.
10. Spread mushrooms over potatoes and leeks over mushrooms.
11. Spread with 1 cup sour cream and cover with remaining potatoes.
12. Bake uncovered for 1 hour until browned and bubbling.
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