Skin-On Mashed Potatoes with Leeks

Prep: 15 minutes/ Cook: 40 minutes
Serves: 6 to 8

1 large leek
2 T olive oil
Dry white wine or water
2 lb. yellow or red potatoes
4 T unsalted butter
1/3 C sour cream or buttermilk
Sea Salt and black pepper to taste

1. Cut the root end off of leek and trim dark green top. Cut in half lengthwise and rinse well, making sure no grit is hiding in the layers, and drain. Slice crosswise into half-inch thick pieces.

2. Heat oil over medium heat in an 8-inch skillet and add leeks. Sprinkle with a bit of sea salt. Cook on medium for a few minutes until leeks are softened and starting to brown. Turn heat down to low and cook until meltingly tender, stirring occasionally for about 30-40 minutes.
Add a bit of water or white wine if they seem dry at any point.

3. Meanwhile, scrub the potatoes and cut into 2-inch chunks, leaving skin on. Place in a medium stock pot, cover with water, and cook until tender but not mushy, about 20 minutes. Drain potatoes, return to pan, and add butter, sour cream, salt and pepper to taste. Gently mash with a potato masher or large spoon. Fold in leeks, and let sit covered for a few minutes before serving.

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