Red Potato Leek Mash
Ingredients
| 1 lb of red potatoes, cut into quarters | ||
| 1 leek, white part only, cleaned and coarsely chopped | ||
| 1 leek, white part only, cleaned and coarsely chopped | ||
| 2 tbs extra virgin olive oil | ||
| 1 tsp chopped fresh rosemary or 1/2 tsp dried | ||
| 2 tbs sour cream | ||
| 2 tbs of buttermilk | ||
| white pepper to taste | ||
| kosher salt to taste | ||
| 1/4 cup chopped chives |
- In a medium sauce pan, place the potatoes with enough water to cover and bring to a boil.
- Reduce heat to medium low, cover and cook for 15 to 20 minutes or until fork tender.
- While potatoes are cooking, add olive oil to a saute pan.
- Add leeks, garlic, rosemary and saute over medium heat until leeks are soft and golden, about 3 minutes.
- Remove from heat and set aside.
- Drain potatoes thoroughly and return to the pot over low heat, stirring to evaporate any excess water.
- Add leeks, sour cream and buttermilk.
- Mash until well combined, adding more milk if necessary.
- Season with salt and white pepper and sprinkle with chives.
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