1 kg russet potatoes, peeled & quartered 2 lb
125 ml sour cream 1/2 cup
15 ml butter 1 tbsp
2 ml salt 1/2 tsp
1 ml freshly ground pepper 1/4 tsp
3 leeks (white part only), cut into julienne strips
45 ml flour 3 tbsp
250 ml vegetable oil 1 cup
Place potatoes in large saucepan and add enough cold water to cover by 1 inch (2.5 cm). Bring to a boil, reduce heat and cover; cook 15 to 20 minutes or until tender. Drain, reserving 1/2 cup (125 ml) water.
Return hot potatoes to the pan. Mash with a potato masher until smooth. Add sour cream, butter, salt and pepper. Mash until fluffy, adding cooking water as needed.
Toss leeks in the flour until coated. In a medium skillet; heat oil over medium heat until hot. Shake excess flour off leeks and fry in hot oil in 3 batches, stirring constantly to separate strips, until crisp and very golden, about 2 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season leeks with salt.
Stir potatoes over low heat until hot. Turn into a serving dish. Scatter frizzled leeks over top and serve.
Serves 4