Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly saut? these ingredients in 1 tablespoon butter. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).
Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes). Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter.
When the butter melts, stir in the sour cream. Pour in the cream and milk; add salt and pepper to taste. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (776g)|
|Recipe Makes: 0|
|Calories from Fat: 2039 (88%)|
|Amt Per Serving||% DV|
|Total Fat 226.5g||302 %|
|Saturated Fat 119g||595 %|
|Monounsaturated Fat 73.2g|
|Polyunsanturated Fat 14.2g|
|Cholesterol 528.4mg||163 %|
|Sodium 4367.1mg||151 %|
|Potassium 1110mg||29 %|
|Total Carbohydrate 29.7g||9 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 27.9g|
|Protein 47.4g||68 %|
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Calories per serving: 2323
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