Tuesday, March 3, 2009

mashed potatoes with leeks and thyme

  • 3 pounds potatoes, scrubbed and peeled
  • 4oz fat free sour cream
  • 1/4 cup milk
  • fresh thyme
  • 1 large leek

Slice potatoes and boil until tender in salted water, drain. Chop thyme and white section of leek finely, saute in a skillet with a little bit of olive oil for 5 minutes over medium flame, stirring occasionally. In large bowl combine cooked potatoes with leeks and thyme and add remainder of ingredients. If you like very smooth whipped potatoes beat with a hand or stand mixer, otherwise a spoon works just fine. Once mixture is at your desired consistency, season to taste with kosher salt and serve.

The dish: Potatoes are a great canvas to run with and add pretty much anything you can dream of. The thyme and leek combo worked well, but I've added all kinds of crazy things to the mix. You can omit the sour cream and add pretty much any creamy dairy that suits you; more milk, heavy cream, butter, buttermilk or even yogurt if you get down with the active cultures. I made this mix a little creamier than I would have normally, but I wasn't sure when we'd be eating and as with pretty much everything but our own bodies mashed potatoes tend to firm up as they sit around.

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