Mashed Potatoes with White Pepper, Leeks, and Garlic

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

Yield: 6 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 29%
  • Fat: 6.1g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.4g
  • Carbohydrate: 28.8g
  • Fiber: 1.9g
  • Cholesterol: 17mg
  • Iron: 1.5mg
  • Sodium: 454mg
  • Calcium: 31mg

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

Preparation

  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.
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