Best Williams Sonoma Golden Mashed Potatoes With Leeks And Sour Cream Recipes

Williams Sonoma Golden Mashed Potatoes With Leeks and Sour Cream image

Provided by nikip1

Categories Potato

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 7

4 lbs large yukon gold potatoes, unpeeled and preferably organic, scrubbed
8 tablespoons 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
2 teaspoons salt, plus more, to taste
1 teaspoon fresh ground pepper, plus more, to taste

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.

Nutrition Facts : Calories 408.2, Fat 19, SaturatedFat 11.8, Cholesterol 47.5, Sodium 631.2, Carbohydrate 54.8, Fiber 5, Sugar 3.8, Protein 7

Mashed Potatoes with Leeks and Sour Cream image

Yield Serves 6

Number Of Ingredients 5

3 tablespoons butter
4 large leeks (white and pale green parts only), quartered lengthwise, thinly sliced crosswise
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
2 1/4 cups water
1/4 cup sour cream

Steps:

Melt butter in heavy large saucepan over medium heat. Add leeks; sauté until just beginning to color, about 15 minutes. Add potatoes and water. Season with salt. Increase heat to high; bring to boil. Cover; boil until potatoes are tender, about 20 minutes. Uncover; boil until almost all liquid evaporates, about 5 minutes.
Mash potatoes coarsely; mix in sour cream. Season with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to large bowl.