Recipes

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.

These should be called cheesy potatoes. It’s a very simple recipe and it was a pleasant surprise at Christmas Eve dinner.

Harvest Feast Potatoes – Prince of Peace Cookbook

Preheat oven to 350?F.

Ingredients:

• 1/4 lb. Butter, melted
• 32 oz. Bag frozen hash browns
• 1 cup grated cheddar cheese
• 16 oz. Sour cream
• 1 -10 3/4 oz. Can cream of chicken soup
• season salt to taste
• white pepper to taste

Directions:

1. Mix everything together and pour into 9×13 baking pan. Bake 1 hour.

Mom’s Note : I make this with only half the butter, I use light sour cream and reduced fat soup. There is no noticeable difference in taste at all and you cut out a lot of needless fat and calories. Also, I make this ahead and refrigerate it. Just take it out of the refrigerator an hour before you plan to bake it.