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Mashed Potatoes with Leeks and Sour Cream

12 baking potatoes

4 large leeks

2 tablespoons unsalted butter plus 1/2 cup

2 cups chicken broth

Salt and white pepper

1 cup sour cream

1/2 cup whole milk

 

Peel potatoes and quarter them. Put in a pot of cold water with some salt and bring to a boil. Turn down to a simmer and cook until tender, 15 to 20 minutes.

Clean and chop leeks. Melt the 2 tablespoons butter in a large saute pan. Add leeks and sweat until they are soft and translucent. Add chicken broth and a little salt and white pepper and simmer for 3 to 4 minutes. Puree all in blender and put aside.

Mash the potatoes with a masher. Add leeks, sour cream, 1/2 cup butter, and milk. Whip with an electric hand mixer. Do not over beat. Season, to taste, with salt and white pepper. Can be reheated in microwave before serving.

 

From: the Food Network

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