Mashed Potatoes with White Pepper, Leeks, and Garlic

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6 servings (serving size: 2/3 cup)
By Melissa Williams
May 2007
RECIPE BY Cooking Light

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

Ingredients

  • 5 cups cubed peeled Yukon gold potato (about 2 pounds)
  • Cooking spray
  • 1/2 cup chopped leek (about 1 medium)
  • 1 garlic clove, minced
  • 1/2 cup 2% reduced-fat milk
  • 3 tablespoons butter, softened
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper

Nutritional Information

  • Calories 190
  • Caloriesfromfat 29%
  • Fat 6.1g
  • Satfat 3.8g
  • Monofat 1.6g
  • Polyfat 0.2g
  • Protein 4.4g
  • Carbohydrate 28.8g
  • Fiber 1.9g
  • Cholesterol 17mg
  • Iron 1.5mg
  • Sodium 454mg
  • Calcium 31mg

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.

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Ratings & Reviews

carolfitz's Review

carolfitz
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.