Some dirt-coated potatoes showed up in our CSA last week and I greeted them like I've greeted return trips to my hometown since leaving at age 17: like, oh, yeah, this is distant but quite comfortable. (I'm still seriously suffering nostalgia; bear with me.)
But I mean, really, potatoes! It's great to be back. It had been a while.
This is very easy to make. So just make it. And feel comforted.
3 medium potatoes (about 1 or 1.5 pounds), chopped into 1 inch cubes
1 large leek, sliced in half lengthwise, then sliced crosswise into thin half-moons
2 cloves garlic, finely chopped
1 tablespoon butter
1/4 cup ricotta
1/4 cup milk
salt + pepper
parsley for garnish
Boil the potatoes until tender.
Meanwhile, saute the leeks and garlic in the butter over medium-high heat until the leeks begin to brown. Remove them from the heat and set aside.
Once the potatoes are cooked, drain them and mash them with the ricotta, milk, salt, and pepper. Top with browned leeks and chopped fresh parsley. You could also mix the leeks in, of course.
Serves about 4.
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