Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

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

Melissa Williams
Recipe by Cooking Light May 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

190 calories; calories from fat 29%; fat 6.1g; saturated fat 3.8g; mono fat 1.6g; poly fat 0.2g; protein 4.4g; carbohydrates 28.8g; fiber 1.9g; cholesterol 17mg; iron 1.5mg; sodium 454mg; calcium 31mg.
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