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Mashed Potatoes with White Pepper, Leeks, and Garlic

Mashed Potatoes with White Pepper, Leeks, and Garlic

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

Cooking Light MAY 2007

  • Yield: 6 servings (serving size: 2/3 cup)


  • 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.

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

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Mashed Potatoes with White Pepper, Leeks, and Garlic Recipe