Back to:  Recipe HomePotatoes Recipes Printable View
Creamy Mashed Potatoes with Crispy Leeks
Makes 2 servings
*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
1Cook potatoes in boiling water seasoned with garlic salt until tender, about 15-20 minutes. Drain.
2Return 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.
3Separately, 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.
  • Recipe can be multiplied.