Mashed Potatoes with White Pepper, Leeks, and Garlic

The buttery potatoes, sautéed leeks, and garlic balance the pepper's earthy flavor.


6 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

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

Melissa Williams,

Cooking Light

May 2007
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