6 servings (serving size: 2/3 cup)

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

Add milk and butter to potatoes; beat with a mixer at medium speed until smooth. Stir in leek mixture, salt, and pepper. Serve warm.

Ratings & Reviews

carolfitz's Review

January 01, 2011
Made to recipe except didn't use a mixer to beat the potatoes (too easy for me to turn them into glue that way). Gave the potatoes an easy and unexpected change-up in flavor & texture, just different enough for a holiday dinner. Served with herb-crusted standing pork loin roast, brussels sprouts, and CL's mashed sweet potato & banana.