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Sautéed Leek Mashed Potatoes

November/December 2013

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In this healthy mashed potato recipe, we flavor the mashed potatoes with leeks lightly sautéed in butter and tangy buttermilk. These mashed potatoes are an amazing side to grilled steak or chicken.


Sautéed Leek Mashed Potatoes

Makes: 8 servings, about 3/4 cup each

Serving Size: about 3/4 cup

Active Time:

Total Time:

Ingredients

  • 3 pounds Yukon Gold potatoes (about 12 medium)
  • 1 tablespoon salt
  • 2 tablespoons butter
  • 4 cups halved and thinly sliced leeks (about 2 large; see Tip), white and light green parts only
  • 1 cup buttermilk
  • Black or white pepper to taste

Preparation

  1. Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
  2. Meanwhile, melt butter in a large skillet over medium heat. Add leeks and cook, stirring, until soft and beginning to brown, 4 to 8 minutes.
  3. Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
  4. Stir the leeks, buttermilk and pepper into the mashed potatoes.

Tips & Notes

  • Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours.
  • Tip: To clean leeks, trim off green tops and white roots and split lengthwise. Place in plenty of water and swish around to release any sand or soil. Drain. Repeat until no grit remains.

Nutrition

Per serving: 202 calories; 3 g fat (2 g sat, 1 g mono); 9 mg cholesterol; 40 g carbohydrates; 0 g added sugars; 4 g protein; 4 g fiber; 269 mg sodium; 653 mg potassium.

Nutrition Bonus: Vitamin C (28% daily value), Potassium & Vitamin A (17% dv)

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch


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