Please consult the OU's guidelines for checking fruits and vegetables.

Leek and Chive Mashed Potatoes
This recipe is kosher for Passover.
Leek and Chive Mashed Potatoes Modified from Recipegoldmine.com | Pareve or Dairy
55 minutes 25 minutes
30 minutes
6 to 8 servings

Ingredients
  • 5 lbs. Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 Tablespoon salt
  • 3 large leeks, about 1½ lbs.
  • ½ cups (1 stick) margarine or butter
  • 1¾ cup milk or nondairy substitute, warmed
  • 1 (8-oz.) container sour cream or nondairy substitute
  • ¼ cup chives, chopped

Instructions
  1. In a 6-quart saucepot, place potatoes, 1 1/2 teaspoons salt, and enough cold water to cover potatoes. Set aside.
  2. Cut off root and dark-green tops from leeks. Discard tough outer leaves. Cut leeks into 1/4-inch-wide slices.
  3. Rinse leeks in large bowl of cold water, swishing to remove sand; transfer to colander, leaving sand in bowl. Repeat several times. Drain.
  4. In a nonstick 12-inch skillet, melt margarine over medium heat. Add leeks and cook 20 minutes or until golden and very tender, stirring occasionally. Stir often during last 5 minutes to avoid over-browning.
  5. Meanwhile, heat saucepot of potatoes to boiling over high heat. Reduce heat to low; cover and simmer 10 to 12 minutes or until potatoes are very tender. Drain.
  6. In saucepot, with potato masher, mash potatoes until smooth. Stir in milk, sour cream, chives, leek mixture, and remaining salt. Reheat.

Kashrut Instructions

FRESH HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups wash them thoroughly and place in a cooking bag.