The Essential EatingWell Cookbook (2004)
Traditionally, this dish is made with potatoes and scallions and topped with a great deal of butter. Substituting leeks for scallions produces a mellower flavor, one that doesn't require a rich finish. Yukon Golds also add buttery color and flavor.
4 servings, about 1 cup each
Active Time: 25 minutes |
Total Time: 40 minutes
1 1/2 pounds potatoes, preferably Yukon Gold, peeled and cut into chunks
1 cup chopped leeks, washed
1 cup low-fat milk
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper, to taste
Place potatoes in a saucepan and cover with cold salted water. Bring to a boil and cook, partially covered, until tender, about 15 minutes.
Meanwhile, combine leeks and milk in another saucepan. Bring to a simmer over low heat. Cook, partially covered, stirring occasionally, until the leeks are tender, about 15 minutes.
Drain the potatoes and return them to the pan. With a potato masher, mash until smooth. Stir in oil and the warm leeks and milk. Season with salt and pepper.
Per serving :
4 g Fat;
1 g Sat;
3 g Mono;
4 mg Cholesterol;
36 g Carbohydrates;
7 g Protein;
2 g Fiber;
192 mg Sodium;
40 mg Potassium