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Creamy Mashed Potatoes with Crispy Leeks
Ingredients
| * | 2 large baking potatoes, peeled and quartered |
| * | Garlic salt |
| * | 1/4 cup sour cream |
| * | 1 tbls. butter |
| * | Salt and freshly ground black pepper |
| * | 1/4 cup milk |
| * | 1 large leek, white part only, cleaned and cut into thin julienne strips |
| * | 1 1/2 tbls. flour |
| * | 1/2 cup vegetable oil |
Instructions
| 1 | Cook potatoes in boiling water seasoned with garlic salt until tender, about 15-20 minutes. Drain. |
| 2 | Return hot potatoes to pan and mash until smooth. Add sour cream, butter and season with salt and pepper. Mash until fluffy, adding milk if needed. |
| 3 | Separately, toss leeks with flour to coat. Heat oil in a medium skillet until hot. Shake excess flour off leeks and fry in hot oil, stirring constantly, until they are crisp and golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Season immediately with salt. Serve leeks on top of hot mashed potatoes. |
Notes
- Recipe can be multiplied.