Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lg Baking potatoes
1 1/2 tb Butter
1 Leek, thinly sliced
1 lb Mushrooms, thinly sliced
1 t Vegetable oil
Salt and pepper to taste
1/4 c Butter, softened and cut in
... pieces
1/2 c Buttermilk
1/2 c Sour cream, at room temp
Boil the potatoes until tender. Heat 1/2 T butter in a
skillet and cook the leeks for 5 - 7 minutes, until
tender and golden. Set aside. In a large skillet, over
moderate heat, cook the mushrooms in the remaining
tablespoon of butter until they begin to render their
juices. Turn up the heat and continue cooking until
they are almost dry. Season with salt and pepper.
Preheat the oven to 350. When the potatoes are tender,
drain, peel, and return them to the pot. Toss over low
heat to dry, then put them through a ricer into a
mixer bowl. Beat in the softened butter, buttermilk,
and salt and pepper to taste. Spread half the potatoes
on the bottom of a shallow baking dish. Spread the
mushrooms over the potatoes and the leeks over the
mushrooms. Spread with 1 cup of sour cream and cover
with the remaining potatoes. Bake, uncovered, for 45
minutes to 1 hour or until browned and bubbling.
