Dry-Aged Steaks with Smashed Yukon Potatoes and Buttered Leeks

• 1 pound Yukon Gold potatoes, unpeeled, cut in 2 or 3 pieces each if large
• 4 tablespoons ( 1/2 stick) unsalted butter
• 2 tablespoons extra virgin olive oil
• 1/2 cup sour cream
• 1/4 to 1/2 cup whole milk, warmed
• Sea salt and freshly ground black pepper
• 1 pound leeks, roots and dark green tops trimmed
• Two 10- to 12-ounce bone-in dry-aged strip loin steaks, about 1 inch thick
• Balsamic-Roasted Mushrooms

1. Boil the potatoes in abundant salted water until they are soft, about 20 minutes (depending on the size).
2. Drain and put them into a large bowl with 2 tablespoons of the butter, the olive oil, sour cream, and 1/4 cup warm milk.
3. Smash with a fork or potato masher until the potatoes are creamy but still have some texture, adding more milk if needed.
4. Season with salt and pepper.
5. While the potatoes are boiling, cut the white part of the leeks in half lengthwise, then slice into thin half-moons.
6. Rinse well in a colander under running water.
7. Cook the leeks with the remaining 2 tablespoons butter in a skillet over low heat until they are very tender, about 15 minutes.
8. Season with salt and pepper.
9. Season the steaks with salt and pepper.
10. Grill, broil, or saute to your preferred doneness, 5 to 7 minutes per side for medium-rare.
11. Transfer the steaks to a plate and let stand for 5 minutes while you prepare the plates.
12. On each of four plates, mound the leeks in the center, using the back of a large spoon to form them into a ring.
13. Mound the potatoes in the center.
14. Cut the steaks crosswise into slices and arrange them over the top of the potatoes and leeks.
15. Drape the mushrooms over the steak, if using.

potatoes, butter, extra virgin olive oil, sour cream, milk, salt, leeks, loin, mushrooms

Taken from www.cookstr.com/recipes/dry-aged-steaks-with-smashed-yukon-potatotes-and-buttered-leeks (may not work)