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Potatoes with Leek Mousse Recipe

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This recipe for Potatoes with Leek Mousse, by , is from The Dietz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jim Dietz

Category:
Category:

Ingredients:  
Ingredients:  
30 New Red potatoes (as small as possible)
1 tbsp Butter
1 Leek, minced (include crisp green portions)
1 cup Heavy cream
Salt and pepper to taste

Directions:
Directions:
Cut the top and bottom off unpeeled red potatoes and with a melon baller make two scoops out of inside the potatoes.
Gently boil or steam the potatoes until tender. (The potato balls formed by scooping out potatoes can be steamed, seasoned, tossed with butter and parsley and served on another dish). Sauté minced leek until white portions are translucent. Stir in heavy cream and allow to reduce until mousse coats the back of a spoon. Mixture should be the consistency of a thick sauce. Season with salt and pepper to taste. Fill cavities in potatoes with warm mousse and serve while potatoes are hot. If potatoes cool, the filled potatoes may be put in microwave for 30-45 seconds. Don’t allow filled potatoes to sit too long before serving or a skin will form on top of the filling.

 

 

 

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