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Pommes Puree with Buttered Leeks
Makes 6 Servings
*2 pounds russet or Idaho potatoes, peeled and quartered
*Garlic salt
*8 ounces (or as needed) heavy cream, light cream, half & half or milk
*4 tablespoons unsalted butter
*2 large leeks
*Kosher salt and freshly grated black pepper or white pepper
*Fresh chives, snipped, for garnish
1Place potatoes in a large pot, covered with cold water that has been seasoned with garlic salt. Cover, bring to a boil and cook until potatoes are fork tender, about 25 minutes.
2Heat cream and butter together until butter is melted. Keep warm.
3Pass cooked potatoes through a ricer or food mill. Fold in enough warm cream and butter mixture to make a smooth and creamy consistency. Season with salt and pepper.
4Garnish each serving with snipped chives.