Sauteed Leek Mashed Potatoes

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From: EatingWell Magazine November/December 2013

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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

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  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.
  • 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 information

  • Serving size: about 3/4 cup
  • Per serving: 202 calories; 3 g fat(2 g sat); 4 g fiber; 40 g carbohydrates; 4 g protein; 45 mcg folate; 9 mg cholesterol; 5 g sugars; 0 g added sugars; 850 IU vitamin A; 17 mg vitamin C; 78 mg calcium; 1 mg iron; 295 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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