Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 2 pounds russet potatoes, cut into quarters
- 1 small leek, white part only, coarsely chopped
- 2 cloves garlic, finely-chopped
- 1 Tablespoon chopped rosemary or 1 teaspoon dried rosemary
- 2 Tablespoons white wine or chicken broth
- 1/4 cup nonfat sour cream
- 2 Tablespoons nonfat milk or buttermilk
- Salt and white pepper to taste
Preparation:
Place potatoes in salted water and bring to a boil. Reduce to medium heat, cover, and cook for 15 to 20 minutes or until tender.
While potatoes are cooking, Spray a saute pan with cooking spray. Add leeks and saute until soft and golden. Add garlic and rosemary, stirring and cooking an additional 2 minutes. Add wine or chicken broth, stirring to combine. Remove from heat and set aside.
Drain potatoes thoroughly and return to the pot over low heat, stirring to evaporate any excess water. Add leeks, sour cream, and milk or buttermilk. Mash until well-combined. Season to taste with salt and pepper.
If need be, the mashed potato may be re-warmed over low heat, stirring constantly.
Yield: 6 servings
While potatoes are cooking, Spray a saute pan with cooking spray. Add leeks and saute until soft and golden. Add garlic and rosemary, stirring and cooking an additional 2 minutes. Add wine or chicken broth, stirring to combine. Remove from heat and set aside.
Drain potatoes thoroughly and return to the pot over low heat, stirring to evaporate any excess water. Add leeks, sour cream, and milk or buttermilk. Mash until well-combined. Season to taste with salt and pepper.
If need be, the mashed potato may be re-warmed over low heat, stirring constantly.
Yield: 6 servings
