Leek and Fennel Mashed Potatoes


  • 2 medium leeks (white and pale green parts only), quartered lengthwise, then finely chopped
  • ½ teaspoon salt
  • 2 teaspoons unsalted butter
  • 1 ½ lb yellow-fleshed potatoes such as Yukon Gold
  • 1/3 cup low-sodium fat-free chicken broth
  • 2/3 cup 1% milk, heated
  • ½ teaspoon black pepper
  • + 1 more ingredients
    • Special equipment: a potato ricer, or a food mill fitted with medium disk

1. Wash leeks in a bowl of water, then lift into a sieve to drain. 2. Cook leeks with 1/4 teaspoon salt in 1 teaspoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until soft and beginning to brown, 6 to 8 minutes, then transfer to a bowl. Reserve skillet....

View full recipe at SpringPad


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