Mashed Potatoes With Sautéed Leeks

Beatriz Dacosta
Total Antioxidant Capacity: 2,464. Prep: 25 minutes; Cook: 25 minutes. Russet potatoes have about double the antioxidants of plain white and red potatoes. They're also one of the most versatile varieties of potato since they lend themselves to baking, mashing, or boiling.
6 servings (serving size: 3/4 cup)


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1 small leek, trimmed and cut in 2 horizontal pieces
1 tablespoon olive oil
5 cups finely chopped peeled Russet potato (about 2 pounds)
1/2 cup low-fat buttermilk (1%)
1/4 cup Neufchâtel cheese
1 1/2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


1. Cut leek sections lengthwise into matchstick-size pieces.

2. Heat olive oil in a large non- stick skillet over medium heat; add leek, and cook 5 minutes or until softened. Increase heat to medium-high, and sauté 1 minute or until lightly browned, stirring frequently. Remove from heat, and set aside.

3. Place chopped potato in a large saucepan and cover with water; bring to a boil. Cover saucepan, reduce heat, and simmer 12 minutes or until tender. Drain, and return potato to pot. Add buttermilk, Neufchâtel, butter, salt, and freshly ground black pepper; mash with a potato masher until smooth.

4. To serve, place potato mixture in a large serving dish; top with sautéed leeks. Serve immediately.

Created date

May 2005

Nutritional Information

Calories 203
Fat 7 g
Satfat 3 g
Monofat 2 g
Polyfat 0.0 g
Protein 5 g
Carbohydrate 31 g
Fiber 2 g
Cholesterol 13 mg
Iron 2 mg
Sodium 176 mg
Calcium 67 mg