Roasted Mashed Potatoes with Leeks



8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 213
Caloriesfromfat 20 %
Fat 4.8 g
Satfat 1.7 g
Monofat 2.4 g
Polyfat 0.5 g
Protein 6.5 g
Carbohydrate 35.7 g
Fiber 2.9 g
Cholesterol 7 mg
Iron 2.4 mg
Sodium 351 mg
Calcium 148 mg


1 leek (about 1/2 pound)
8 1/2 cups cubed Yukon gold or red potato (about 3 pounds)
Cooking spray
1 1/2 tablespoons olive oil, divided
1 1/2 cups 1% low-fat milk
1 teaspoon salt
1/2 teaspoon black pepper
1 (8-ounce) carton low-fat sour cream


Preheat oven to 425°.

Remove roots and outer leaves from leek, leaving 1 inch of green leaves. Discard remaining leaves; rinse with cold water. Remove 1 inch green leaves; cut lengthwise into 1-inch strips. Set aside. Cut white portion into thin slices to measure 1/2 cup.

Combine white portion of leek and potato in a 13 x 9-inch baking dish coated with cooking spray. Drizzle with 1 tablespoon oil; toss well. Place green portion of leek in an 8-inch baking dish. Drizzle with 1 1/2 teaspoons oil; toss well, and set aside.

Bake potato mixture at 425° for 20 minutes, stirring once. (Do not remove from oven.) Add baking dish with green leek tops to oven. Bake at 425° for 15 minutes or until potato mixture and green leek tops are tender, stirring both after 8 minutes. Remove baking dishes from oven.

Place milk in a large microwave-safe bowl. Microwave at high 2 minutes or until warm. Add potato mixture; beat at medium speed of a mixer until well-blended. Stir in salt, pepper, and sour cream. Sprinkle with green leek tops.

November 1999