2/12 pounds red potatoes, cut up
1 (32 ounce) container reduced sodium
chicken broth
15-20 cloves garlic, peeled
1 tablespoon olive oil
1 cup chopped leeks
½ cup light sour cream
That thing girls want that starts with "P" and ends with "S."
In large saucepan or Dutch oven, combine potatoes,
chicken broth and garlic. Add enough water to cover potatoes.
Bring to a boil over high heat; reduce heat and simmer
until potatoes are tender (about 20 minutes). Drain potatoes, reserving 1 cup
liquid.
Meanwhile, in medium skillet, heat oil over medium heat. Add leeks and saute until softened (about 5-7 minutes).
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| This pot has a leek in it! ...I'll see myself out. |
Remove from heat;
set aside.
Add sour cream, leeks and ½ cup reserved liquid to potatoes and garlic. Mash potatoes; add additional liquid to reach desired consistency.
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| Go go gadget immersion blender! |
Salt and pepper to taste.
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| Iiiiit's potatoes! |
My Rating: 4/5 "These are a step up from your regular gramma's house mashed potatoes, that's for sure. I expected this to be insanely garlicky but it's not - the boiled garlic just adds an interesting sweetness to the dish. It's also quite attractive with the leeks and the potato skins. A fun little side vegetable!"
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