Golden Mashed Potatoes with Leeks and Sour Cream

Every Holiday meal has to have Mashed Potatos,  I use to not put too much thought into the Mashed Potatoes until now, these have been a huge hit for the last several years and now is a standard in my Thanksgiving Menu.

This is the best recipe I have found for Mashed Potatoes, Adapted from: Williams-Sonoma / Thanksgiving.  The leeks and the sour cream are the perfect marriage of flavor and texture.  Another thing to be thankful for.  I have found that Yukon Gold potatoes are the best of the potatoes, they are creamy  and very flavorful.

Serves: 8-10 servings

Ingredients:

4 pounds large Yukon gold potatoes, unpeeled and preferably organic, scrubbed

Salt and freshly ground pepper

1/2 cup unsalted butter

4 leeks, including tender green parts. Finely chopped and well rinsed

1 cup (8oz.) sour cream at room temperature

1 cup milk (8 oz.) heated to a simmer

Directions:

1.  Cut the potatoes (with their peel on) into large, uniform chunks.

2.  Put the potato chunks in a large saucepan and add water to cover and a generous pinch of salt.  Bring to a boil over medium heat, cover partially, and cook the potatoes, stirring once ore twice, until the potatoes are very tender, about 40 minutes,  drain

3.  Meanwhile, in a frying pan over a medium heat, melt the butter.

4.  Add the leeks, cover, and cook stirring once or twice, until tender and lightly browned, 12-15 minutes.  Set aside and keep warm

5.  Return the potatoes to the saucepan and place the pan over low heat.

6.  With a potato masher, mash the potatoes thoroughly.

7.  Stir in the leeks and their buttery juices.

8.  Add the sour cream and stir well.

9.  Add the sour cream and stir well, add the hot milk, ½ teaspoon salt, and 1 teaspoon pepper and stir vigorously until light and fluffy

10.  Remove the pan from the heat. Taste and adjust the seasoning with salt and pepper. Serve hot.