Sour Cream And Leek Mashed Potatoes Food

WILLIAMS SONOMA GOLDEN MASHED POTATOES WITH LEEKS AND SOUR CREAM

Steps:

• Directions:.
• Cut the potatoes into large, uniform chunks. Put the potatoes in a large saucepan and add water to cover and a generous pinch of salt. Bring to a boil over medium heat, cover partially and cook the potatoes, stirring once or twice, until they are very tender, about 40 minutes. Drain.
• Meanwhile, in a fry pan over medium heat, melt the butter. Add the leeks, cover and cook, stirring once or twice, until tender and lightly browned, 12 to 15 minutes. Set aside and keep warm.
• Return the potatoes to the saucepan and place the pan over low heat. Transfer the potatoes in batches to a ricer and pass through into the saucepan. Alternatively, using a potato masher, mash the potatoes thoroughly. Stir in the leeks and their buttery juices. Add the sour cream and stir well. Add the hot milk, the 1/2 teaspoons salt and the 1 teaspoons pepper and stir vigorously until light and uffy.
• Remove the pan from the heat. Taste and adjust the seasonings with salt and pepper. Serve hot.
• Serves 8 to 10.

SOUR CREAM MASHED POTATOES

Steps:

• Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
• Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
• As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

LEEK MASHED POTATOES

Steps:

• Peel the potatoes and cut them into 1-inch pieces. Put them into a large pot of cold water. Add a big pinch of salt and put the pot over high heat. When it comes to a boil, cook until the potatoes are just cooked through, about 20 minutes.
• While the potatoes are cooking, slice the leeks into small pieces and thoroughly wash to remove any dirt. Put a medium skillet over medium-low heat and add 2 tablespoons butter. When the butter is melted, add the leeks and season with salt and pepper. Cook the leeks until they are very soft, being careful not to let them color or burn, about 20 minutes.
• Drain the potatoes in a colander. Then put the potatoes back into the pot and let the potatoes dry out a bit while you finish the leeks.
• In a small pot over low heat, add the milk, the remaining 4 tablespoons butter, garlic and thyme and warm it up. Strain the garlic and thyme from the warm milk and stir the milk into the potatoes using a wooden spoon. Mash with a potato masher, breaking up the big lumps. Stir in the melted leeks, taste and season with salt and pepper. Reserve 2 cups for another use if desired, such as the Round 2 Recipe Thanksgiving Pie. Cover the rest and keep warm until ready to serve.

MASHED POTATOES WITH LEEKS AND SOUR CREAM

Steps:

• 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.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

SOUR CREAM MASHED POTATOES

Steps:

• Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes. While potatoes are still warm, mash with a fork, in a food mill, or gently in a food processor.
• In a medium saucepan, warm sour cream and butter. Fold warm sour cream mixture into potatoes, add salt and pepper to taste. Serve immediately. Garnish with cracked pepper.
• In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

SOUR CREAM MASHED POTATOES

Steps:

• In a large pot, bring potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain and return to pot. Mash until potatoes are fluffy and almost smooth.
• In a small saucepan, heat milk and butter over medium-low until butter is melted and mixture is warm. Pour into potatoes and stir to combine. Stir in sour cream and season with salt and pepper.

CHEESY MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.