Tangy Sour Cream and Leek Mashed Potatoes

November 8, 2019

 

Yield: 6-8 servings

 

2-2 ½ lbs Red Potatoes, quartered

2 tbsp Pizzaolio or Frantoia Olive Oil

2 cups Leeks, cleaned and thinly sliced

6 Garlic Cloves, sliced

1 ½ tbsp Tzatziki

1 tbsp Chianti Red Wine Vinegar

1/2 cup Sour Cream

½ cup Heavy Whipping Cream

Citrus Dill Sea Salt and Fresh Ground Black Pepper

2 tbsp Parsley, Minced

 

1. Place the potatoes in a large pot and cover with water. Bring to a boil, reduce to a simmer, partially cover and cook for 10-15 minutes until potatoes are fork tender.

2. While the potatoes are cooking, heat the olive oil in a saute pan over medium-high heat. Add the leeks and cook for 3-4 minutes, until soften but not browning. Add the garlic and cook for another minute. Stir in the tzatziki, followed by the chianti vinegar. Cook for another minute and remove from the heat.

3. Drain the potatoes and return to the pot. Add the cooked leeks, sour cream, heavy whipping cream, salt and pepper. Mash together, season with more salt and pepper to taste. Keep warm until ready to serve.

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