Leek Mashed Potatoes

Name: Leek Mashed Potatoes
Ingredients: 2 medium leeks; 1/4 cup dry sherry or chicken broth; 1 tablespoon butter or margarine; 4 large baking potatoes, peeled and cubed; 4 cups water; 1 tablespoon chicken bouillon granules; 4 garlic cloves, chopped; 1/4 cup butter or margarine, softened; 3 tablespoons half-and-half; 1/4 teaspoon seasoned salt

10 ingredients

3 steps

Ingredients

2 medium leeks
1/4 cup dry sherry or chicken broth
1 tablespoon butter or margarine
4 large baking potatoes, peeled and cubed
4 cups water
1 tablespoon chicken bouillon granules
4 garlic cloves, chopped
1/4 cup butter or margarine, softened
3 tablespoons half-and-half
1/4 teaspoon seasoned salt

Directions

1

Remove root, tough outer leaves, and green tops from leeks. Cut leeks in half lengthwise; rinse and drain. Chop leeks.
2

Cook sherry and 1 tablespoon butter in a large saucepan over medium-high heat until butter melts; add leeks, and saute 5 minutes. Add potatoes, 4 cups water, bouillon granules, and garlic. Bring to a boil; reduce heat, and cook 15 to 20 minutes or until potatoes are tender. Drain.
3

Combine potato mixture, 1/4 cup butter, half-and-half, and salt in a large bowl; mash with a potato masher until smooth.