6 servings (serving size: 3/4 cup)
Beatriz Dacosta

How to Make It

Step 1

Cut leek sections lengthwise into matchstick-size pieces.

Step 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.

Step 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.

Step 4

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

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