Rating: 4.5 stars
2 Ratings
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  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

The key to perfect, fluffy spuds is not overworking them with an electric mixer; a ricer (or food mill, if you have one) or potato masher is the best tool for the job.

Laura Zapalowski
Recipe by Cooking Light November 2013

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

hands-on:
15 mins
total:
35 mins
Yield:
Serves 8 (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain. Press potatoes through a ricer back into pan, or mash with a potato masher to desired consistency.

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  • Add half-and-half, 1 tablespoon melted butter, kosher salt, and black pepper; stir well. Melt 1 tablespoon butter in a medium skillet over medium heat. Add leek; cook 4 minutes or until tender, stirring frequently. Stir into potatoes.

Nutrition Facts

179 calories; fat 5.4g; saturated fat 3.3g; sodium 357mg.
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