Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
1 pound new potatoes, cut in half
¼ cup milk, warmed
2 tablespoons butter
salt and pepper to taste
3 medium leeks, white and light green parts
1. Cook potatoes in boiling water until tender.
2. Meanwhile, melt butter in heavy, medium skillet over medium-low heat. Add leeks and cook, stirring frequently until tender and beginning to color, 8-10 minutes.
3. Drain potatoes and return to pot. Mash. Mix in warmed milk. Stir in leek mixture. Season with salt and pepper to taste.
Contributed by Laura Grund
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