Caramelized Leek Mashed Potatoes
We like our potatoes chunky in this house.
Ingredients:
3 pounds russet potatoes, peeled and cut into 2-inch pieces
Kosher salt, to taste
1 stick unsalted butter
4 leeks, white and green parts, thinly sliced
2 tablespoons minced fresh sage
1 1/2 cups heavy cream
1/4 cups sour cream
Freshly ground black pepper, to taste
Directions:
In a pot, cover the potatoes with 2 inches cold water. Season with 2 heavy pinches of salt. Bring to a boil and cook until tender, 12-15 minutes.
Meanwhile, in a Dutch oven, melt the butter over medium-high heat. Add leeks and cook until jammy and caramelized, 10 to 12 minutes. Stir in the sage and cream, keep warm.
Drain the potatoes and add them to cream, then mash until well incorporated and stir in the sour cream. Taste and adjust the seasoning with salt and pepper, then serve.