Lenardo
10-28-2005, 04:21 PM
3 tablespoons butter
4 med leeks- white & light green parts halved lengthwise and chopped about 5 cups
1/2 cup whole milk
12 garlic cloves chopped coarsly
3.75lb russet potatoes peeled cut into 1" pieces
3/4 cup mascarpone
melt butter over med heat.
add leeks and stir to coat. cover and cook til golden brown - stirring every 5 minutes- about 20 minutes total- season to taste with Salt n pepper.
combine half cup milk with the garlic in saucepan, bring to simmer over med low heat reduce heat to very low and cook til garlic soft - about 10 minutes remove from heat. with fork mash garlic milk mixture to paste. set aside
cook potatoes in large pot of boiling salted water about 25 minutes- drain well. return potatoes to pot mash until almost smooth. add mascarpone and milk-garlix mixture mash until smooth.
season with salt n pepper.
top with leeks.
4 med leeks- white & light green parts halved lengthwise and chopped about 5 cups
1/2 cup whole milk
12 garlic cloves chopped coarsly
3.75lb russet potatoes peeled cut into 1" pieces
3/4 cup mascarpone
melt butter over med heat.
add leeks and stir to coat. cover and cook til golden brown - stirring every 5 minutes- about 20 minutes total- season to taste with Salt n pepper.
combine half cup milk with the garlic in saucepan, bring to simmer over med low heat reduce heat to very low and cook til garlic soft - about 10 minutes remove from heat. with fork mash garlic milk mixture to paste. set aside
cook potatoes in large pot of boiling salted water about 25 minutes- drain well. return potatoes to pot mash until almost smooth. add mascarpone and milk-garlix mixture mash until smooth.
season with salt n pepper.
top with leeks.