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Mashed Potatoes with White Pepper, Leeks, and Garlic

Yield 6 servings (serving size: 2/3 cup)
The buttery potatoes, sautéed leeks, and garlic balance the pepper's earthy flavor.

Ingredients

  • 5 cups cubed peeled Yukon gold potato (about 2 pounds)
  • Cooking spray
  • 1/2 cup chopped leek (about 1 medium)
  • 1 garlic clove, minced
  • 1/2 cup 2% reduced-fat milk
  • 3 tablespoons butter, softened
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper

Nutrition Information

  • calories 190
  • caloriesfromfat 29 %
  • fat 6.1 g
  • satfat 3.8 g
  • monofat 1.6 g
  • polyfat 0.2 g
  • protein 4.4 g
  • carbohydrate 28.8 g
  • fiber 1.9 g
  • cholesterol 17 mg
  • iron 1.5 mg
  • sodium 454 mg
  • calcium 31 mg

How to Make It

  1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain; return potatoes to pan.

  2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add leek and garlic; cook 2 minutes or until tender, stirring occasionally.

  3. Add milk and butter to potatoes; beat with a mixer at medium speed until smooth. Stir in leek mixture, salt, and pepper. Serve warm.