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Roasted Mashed Potatoes with Leeks

Yield 8 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.

  4. 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.

  5. 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.