Mashed Potatoes with Leeks and Sour Cream

We had Thanksgiving yesterday with one of my daughter's and her family.  They requested that I bring mashed potatoes with leeks and said I had made the dish before. I didn't remember making it but I did a bit of searching and found what sounded like a very good recipe on the Williams-Sonoma website.

4 lb. Yukon Gold potatoes, unpeeled and preferably organic

8 Tbs. (1 stick) unsalted butter

4 leeks, white and light green portions, finely chopped and rinsed well

1 cup sour cream, at room temperature

1 cup 1/2 and 1/2

1⁄2 tsp. salt, plus more, to taste

1/2 tsp. freshly ground pepper or to taste

 

Cut the potatoes into large, uniform chunks. Put the potatoes 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 they are very tender, about 30-40 minutes. Drain.

Meanwhile, in a fry pan over medium heat, melt the butter. Add the leeks, cover and cook, stirring once or twice, until tender, 12-15 minutes.

Return the potatoes to the saucepan and place the pan over low heat to dry off the excess moisture. Using a potato masher, mash the potatoes thoroughly. Stir in the leeks and butter. Add the sour cream and stir well. Add the 1/2 and 1/2, the 1/2 tsp. salt and the pepper and stir vigorously until light and fluffy. You can also finish the potatoes using a hand mixer.

You can easily make half of the recipe, but the potatoes reheat well.