Mashed potaotes with mushrooms and leeks
Mashed potaotes with mushrooms and leeks
[code]Recipe By :
Serving Size : 4 Preparation Time :0:00[/code]
[code] Amount Measure Ingredient -- Preparation Method
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3 large Baking potatoes
1 1/2 tablespoons Butter
1 Leek -- thinly sliced
1 pound Mushrooms -- thinly sliced
1 teaspoon Vegetable oil
Salt and pepper to taste
1/4 cup Butter -- softened and cut in
pieces
1/2 cup Buttermilk
1/2 cup Sour cream -- at room temp[/code]
Boil the potatoes until tender. Heat 1/2 T butter in a skillet and cook the
leeks for 5 - 7 minutes, until tender and golden. Set aside. In a large
skillet, over moderate heat, cook the mushrooms in the remaining tablespoon of
butter until they begin to render their juices. Turn up the heat and continue
cooking until they are almost dry. Season with salt and pepper.
Preheat the oven to 350. When the potatoes are tender, drain, peel, and return
them to the pot. Toss over low heat to dry, then put them through a ricer into
a mixer bowl. Beat in the softened butter, buttermilk, and salt and pepper to
taste. Spread half the potatoes on the bottom of a shallow baking dish. Spread
the mushrooms over the potatoes and the leeks over the mushrooms. Spread with
1 cup of sour cream and cover with the remaining potatoes. Bake, uncovered, for
45 minutes to 1 hour or until browned and bubbling.
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