Another big Turkey Day 2002 hit from the Williams Sonoma Cookbook!

Golden Mashed Potatoes With Leeks and Sour Cream

Ingredients:

• 4 lbs large Yukon gold potatoes, unpeeled and scrubbed
• Salt and freshly ground pepper
• 1/2 cup unsalted butter
• 4 leeks, including tender green parts, finely chopped and well rinsed
• 1 cup sour cream at room temperature
• 1 cup milk, heated to a simmer

Directions:

1. Cut the potatoes into large, uniform chunks. Put the potato chunks in a large saucepan and add water to cover and a generous pinch of salt. Bring to a boil over medium heat, cover partially, and cook the potatoes, stirring once or twice, until the potatoes are very tender, about 40 minutes. Drain.
2. Meanwhile, in a frying pan over medium heat, melt the butter. Add the leeks, cover and cook, stiring once or twice, until tender and lightly browned, 12-15 minutes. Set aside and keep warm.
3. Return the potatoes to the saucepan and place the pan over low heat. With a potato masher, mash the potatoes thoroughly. Stir in the leeks and their buttery juices. Add the sour cream and stir well. Add the hot milk, 1/2 teaspoon salt, and 1 teaspoon pepper and stir vigorously until light and fluffy.
4. Remove the pan from the heat. Taste and adjust the seasoning with salt and pepper. Serve hot.

Note: Yukon gold potatoes have a beautiful golden flesh and a high starch content, making them ideal mashers. Russet potatoes can be substituted, although they should be peeled.