6 leeks 2 pounds red potatoes 8 Tablespoons butter 2 garlic cloves, minced 1/2 cup half & half Salt and pepper
Directions
Cut off all but 2" of dark green leaves of leeks. Cut leeks lengthwise and wash well. Blanch leeks in boiling salted water until tender. Drain and chop.
Peel potatoes and cook in salted water until very tender. Drain potatoes.
Melt 2 tablespoons butter in a large skillet and saute garlic for about 1 minute. Add drained leeks and 2 more tablespoons butter, cooking and stirring for about 10 minutes.
Transfer leek mixture to a food processor and puree.
Mash potatoes, adding half & half as needed to desired consistancy. Stir in leek mixture and salt and pepper to taste. Serve immediately.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
