You can omit the shallot topper for simpler spuds that are still delicious.

Karen Rankin
This Story Originally Appeared On cookinglight.com

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Jennifer Causey

Recipe Summary

active:
15 mins
total:
30 mins
Yield:
Serves 8 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring potatoes to a boil in a large Dutch oven filled with water. Reduce heat to medium; simmer 20 minutes or until tender. Drain; return potatoes to pan. Add chicken stock, half-and-half, cream cheese, salt, and pepper; mash to desired consistency.

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  • Melt butter in a skillet over medium-high. Add leeks; sauté 5 minutes. Stir leek mixture into potato mixture (do not wipe out skillet).

  • Return skillet to medium-high. Add oil and shallots; cook 3 minutes or until shallots are browned and crisp. Spoon mashed potatoes into a serving dish; top with crispy shallots and chives, if desired.

Nutrition Facts

146 calories; fat 8g; saturated fat 3g; protein 3g; carbohydrates 18g; fiber 2g; sodium 227mg; calcium 0 3% DV; potassium 0 13% DV; sugars 3g; added sugar 0g.
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