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
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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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