Mashed Potatoes With Sautéed Leeks

Mashed Potatoes With Sautéed Leeks
Photo by Beatriz Dacosta

Ingredients

  • 1 small leek, trimmed and cut in 2 horizontal pieces
  • 5 cups finely chopped peeled Russet potato (about 2 pounds)
  • ¼ teaspoon freshly ground black pepper
  • ½ cup low-fat buttermilk (1%)
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • + 9 more ingredients
    • ½ cup low-fat buttermilk (1%)
    • ¼ teaspoon freshly ground black pepper
    • 1 small leek, trimmed and cut in 2 horizontal pieces
    • 5 cups finely chopped peeled Russet potato (about 2 pounds)
    • 1 ½ tablespoons butter
    • ¼ cup Neufchâtel cheese
    • ¼ cup Neufchâtel cheese
    • 1 ½ tablespoons butter
    • ½ teaspoon salt

1. Cut leek sections lengthwise into matchstick-size pieces. 2. Heat olive oil in a large non- stick skillet over medium heat; add leek, and cook 5 minutes or until softened. Increase heat to medium-high, and sauté 1 minute or until lightly browned, stirring frequently. Remove from heat, and set ...

View full recipe at My Recipes

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