Crème Fraiche Mashed Potatoes with Buttered Leeks
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INGREDIENTS 1 pound Yukon Gold potatoes, peeled and quartered
1 teaspoon salt
1 medium leek
2 tablespoons butter
1/4 cup crème fraiche
2 to 3 tablespoons milk, warmed
Salt and white pepper, to tastePlace the potatoes in a large pan or Dutch oven and cover with water. Add the salt and bring to a boil over medium-high heat. Cook the potatoes until very tender.
While the potatoes are cooking, prepare the leek. Peel away any dry outer leaves. Cut off the green tops about 1-inch above the white section and remove the roots. Slice the leek in half lengthwise and rinse well in cold water to remove sand. Thinly slice each in half. Melt the butter in a small skillet over low heat. Add the leek and cook, turning occasionally, until very tender, but not browned.
When the potatoes are cooked, drain the water from the pan. Using a potato masher, mash the potatoes. Stir in the crème fraiche. Add as much milk as needed to achieve desired consistency. Fold in the cooked leeks with butter. Add salt and white pepper, to taste. Cover the pan to keep the potatoes warm until ready to serve.
Makes 4 servings