Name: Mashed Potatoes, Pears and Leeks
Yield: Makes 8 servings
Ingredients: 3 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch cubes; 2 pounds ripe pears, peeled, cored, cut into 1/2-inch cubes; 8 tablespoons pareve margarine, room temperature; 2 cups sliced leeks (white and pale green parts only; about 2 large)

Pears add sweetness and texture to these mashed potatoes. Also serve sautéed summer squash to round out the main course.

Recipe information

Yield
Makes 8 servings

Ingredients

3 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch cubes

2 pounds ripe pears, peeled, cored, cut into 1/2-inch cubes

8 tablespoons pareve margarine, room temperature

2 cups sliced leeks (white and pale green parts only; about 2 large)

Preparation

Step 1
Brush 13x9x2-inch glass baking dish with margarine. Steam half of potatoes and pears until very tender, about 15 minutes. Transfer to large bowl; cover to keep warm. Repeat steaming with remaining potatoes and pears. Empty pot. Return all potatoes and pears to pot. Add 6 tablespoons margarine; mash mixture well. Season with salt and pepper.
Step 2
Melt 2 tablespoons margarine in large skillet. Add leeks; sauté until crisp-tender, about 5 minutes. Mix half of leeks into potato mixture; transfer to prepared dish. Top with remaining leeks. (Can be made 1 day ahead. Cover; chill. Rewarm uncovered in 350°F oven 25 minutes.)

TagsJewish Yukon Gold Potato Potato Root Vegetable Vegetable Pear Fruit Leek Side Dinner Gluten Free Nut Free Vegetarian Dairy Free Easy Make Ahead Steam Rosh Hashanah Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes