Post by chief_cook2 on Apr 26, 2003 17:32:32 GMT -6
Pears add sweetness and texture to these mashed potatoes.
3 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch cubes
2 pounds ripe pears, peeled, cored, cut into 1/2-inch cubes
8 tablespoons (1 stick) pareve margarine, room temperature
2 cups sliced leeks (white and pale green parts only; about 2 large)
Brush 13x9x2-inch glass baking dish with margarine. Steam half of potatoes
and pears until very tender, about 15 minutes. Transfer to large bowl; cover
to keep warm. Repeat steaming with remaining potatoes and pears. Empty pot.
Return all potatoes and pears to pot. Add 6 tablespoons margarine; mash
mixture well. Season with salt and pepper.
Melt 2 tablespoons margarine in large skillet. Add leeks; sauté until
crisp-tender, about 5 minutes. Mix half of leeks into potato mixture;
transfer to prepared dish. Top with remaining leeks. (Can be made 1 day
ahead. Cover; chill. Rewarm uncovered in 350°F oven 25 minutes.)
3 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch cubes
2 pounds ripe pears, peeled, cored, cut into 1/2-inch cubes
8 tablespoons (1 stick) pareve margarine, room temperature
2 cups sliced leeks (white and pale green parts only; about 2 large)
Brush 13x9x2-inch glass baking dish with margarine. Steam half of potatoes
and pears until very tender, about 15 minutes. Transfer to large bowl; cover
to keep warm. Repeat steaming with remaining potatoes and pears. Empty pot.
Return all potatoes and pears to pot. Add 6 tablespoons margarine; mash
mixture well. Season with salt and pepper.
Melt 2 tablespoons margarine in large skillet. Add leeks; sauté until
crisp-tender, about 5 minutes. Mix half of leeks into potato mixture;
transfer to prepared dish. Top with remaining leeks. (Can be made 1 day
ahead. Cover; chill. Rewarm uncovered in 350°F oven 25 minutes.)