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| 3 Esslöffel | butter |
| 4 gross | Leeks (white & pale parts only) |
| 1 1/2 x ca. 450 g | Russet potatoes, peeled, cut into 1" pieces |
| 2 1/4 Tasse | water |
| 1/4 Tasse | sour cream |
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Cut leeks lengthwise and thinly slice crosswise. Melt butter in heavy large saucepan over medium heat. Add leeks; saute until just beginning to color, about 15 minutes. Add potatoes and water. Season with salt. Increase heat to high; bring to a boil. Cover; boil until potatoes are tender, about 20 minutes. Uncover, boil until almost all the liquid evaporates, about 5 minutes.
Mash potatoes coarsely; mix in sour cream. Season with salt and pepper.
Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.
Transfer to a large bowl.
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