Monday, October 19, 2009

Golden Mashed Potatoes with Leeks and Sour Cream

We really love Thanksgiving in this family. I am partial to any holiday that revolves around food really. Last night, my family decided to have a "practice Thanksgiving". We just wanted an excuse to have turkey and all the fixings actually. All the usual suspects were there; David's Barbecued turkey as the main guest, cranberry sauce, mashed potatoes, sweet potatoes, roasted veggies, rolls, and a special appearance for the first time, home made ginger bread with spiced whipped cream...YUMMM! (recipes to follow).

I think these mashed potatoes were the best mashed potatoes I have ever had. Sooooo creamy, loaded with fat, and delicious! (I guess there is a reason we only do this once a year!) I have had mashers with roasted garlic, I have had them with gorgonzola, I have had them plain, etc. etc...THESE were the best (in my oh so humble opinion) Anyway, you must make these this year, they will not disappoint!

Golden Mashed Potatoes with Leeks and Sour Cream
Recipe by Williams Sonoma (Thanksgiving Edition)

4 lb. large Yukon Gold potatoes, unpeeled and preferably organic, scrubbed
8 Tbs. (1 stick) unsalted butter
4 leeks, white and light green portions, finely chopped and rinsed well
1 cup sour cream, at room temperature
1 cup milk, heated to a simmer
1⁄2 tsp. salt, plus more, to taste
1 tsp. freshly ground pepper, plus more, to taste

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. 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 tsp. salt and the 1 tsp. pepper and stir vigorously until light and fluffy. Remove the pan from the heat. Taste and adjust the seasonings with salt and pepper.
Serve hot.
Serves 8 to 10.

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