A luscious side that will save you time.
Generously salt water and bring to a boil.
Press with a ricer and return to pot, or mash with a potato masher.
Photo: Victor Protasio
Meanwhile, melt 14 cup of butter in a medium skillet over medium.
Add leek and 12 teaspoon salt.
Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
Add sour cream, half-and-half, leek mixture, pepper, and remaining 2 teaspoons of salt to potatoes.
Stir well to combine.
To serve immediately, transfer to a serving dish.
Top with remaining 1 tablespoon butter and more pepper.
To Store and Prep at Feast Time
Refrigerate for up to 3 days.
Stir in potato mixture.
Season with salt to taste.
Transfer to a serving dish and top with 1 tablespoon butter and more pepper.
