Nice big leeks came in my “Best of the Market” bag at the hospital. I remembered a potato and leek puree I had before and realized I hadn’t ever shared the recipe on this site. The color is slightly earth toned and perhaps disconcerting but the flavor makes up for that.
3 pounds Yukon Gold potatoes, peeled and cut into big chunks
3 big leeks, white and light green parts thinly sliced
2 shallots, peeled and thinly sliced (optional)
2 Tablespoons olive oil
2 Tablespoons unsalted butter
½ cup skim milk
1/3 cup non-fat sour cream
Salt and pepper to taste
Cover the potatoes with cold water in a pot. Add 1 teaspoon kosher salt. Bring to a boil then simmer for about 20 minutes or until the potatoes are tender. Meanwhile, heat the olive oil in a non-stick pan and sauté the leeks and shallots until they begin to caramelize. Add the leeks/shallots to a blender or food processor. Add the milk. Puree them just until smooth. Drain the potatoes and return them to the pot. Add the sour cream and butter. Mash them with an old fashioned potato masher or the back of a spoon. They will be a bit chunky but have character. Add the pureed allium family and mix in. Season with salt and pepper to taste. Rewarm the potatoes at dinner time, covered, in a 350 degree oven.