Roasted Mashed Potatoes with Leeks

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 20%
  • Fat: 4.8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.5g
  • Carbohydrate: 35.7g
  • Fiber: 2.9g
  • Cholesterol: 7mg
  • Iron: 2.4mg
  • Sodium: 351mg
  • Calcium: 148mg


  • 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


  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.
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