Made to recipe except didn't use a mixer to beat the potatoes (too easy for me to turn them into glue that way). Gave the potatoes an easy and unexpected change-up in flavor & texture, just different enough for a holiday dinner. Served with herb-crusted standing pork loin roast, brussels sprouts, and CL's mashed sweet potato & banana.
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)
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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
- 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.
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Mashed Potatoes with White Pepper, Leeks, and Garlic Recipe at a Glance