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Traditionally, this dish is made with potatoes and scallions and topped with a great deal of butter. Substituting leeks for scallions produces a mellower flavor, one that doesn’t require a rich finish. Yukon Golds also add buttery color and flavor.
- 1 1/2 pounds potatoes, preferably Yukon Gold, peeled and cut into chunks
- 1 cup chopped leeks, washed
- 1 cup low-fat milk
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- Freshly ground pepper to taste
Place potatoes in a saucepan and cover with cold salted water. Bring to a boil and cook, partially covered, until tender, about 15 minutes.
Meanwhile, combine leeks and milk in another saucepan. Bring to a simmer over low heat. Cook, partially covered, stirring occasionally, until the leeks are tender, about 15 minutes.
Drain the potatoes and return them to the pan. With a potato masher, mash until smooth. Stir in oil and the warm leeks and milk. Season with salt and pepper.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
213 calories; 4g total fat; 1g total saturated fat; 4mg cholesterol; 192mg sodium; 36g carbohydrates; 2g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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