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.

Makes 4 servings, about 1 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

1. Place potatoes in a saucepan and cover with cold salted water. Bring to a boil and cook, partially covered, until tender, about 15 minutes.
2. 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.
3. 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.

NUTRITION INFORMATION: Per serving: 213 calories; 4 g fat (1 g sat, 3 g mono); 4 mg cholesterol; 36 g carbohydrate; 7 g protein; 2 g fiber; 192 mg sodium; 40 mg potassium.

Nutrition bonus: Vitamin C (60% daily value).

2 1/2 Carbohydrate Servings

I used only about half of the milk, but all of the leeks and stirred in about 2 Tbl reduced fat sour cream, a handful of cheddar cheese and 3 chopped green onions. These were very tasty. I omitted the olive oil.

Lfirebrand, Lincoln, NE