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Mashed Potatoes with White Pepper, Leeks, and Garlic
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Yield: 6 servings (serving size: 2/3 cup)
Source: Cooking Light, MAY 2007
CL Comments: The buttery potatoes, sautéed leeks, and garlic balance
the pepper's earthy flavor.
Amy's Comments: I used a full cup of leeks and 2 cloves of garlic (couldnt stand to waste half a leek!). These were an easy and
flavorful alternative to regular mash. I will say, however, that if you dont like spicy food, start with half the pepper (or a third
even) and add in. They had quite a zing. We loved them but we love spicy!!
INGREDIENTS:
5 cups cubed peeled Yukon gold potato (about 2 pounds)
Cooking spray
1/2 cup chopped leek (about 1 medium)
1 garlic clove, minced
1/2 cup 2% reduced-fat milk
3 tablespoons butter, softened
1 teaspoon salt
1/2 teaspoon ground white pepper
INSTRUCTIONS:
- Place potatoes in a saucepan; cover with water. Bring to a boil.
Reduce heat, and simmer 20 minutes or until tender. Drain; return
potatoes to pan.
- Heat a large nonstick skillet over medium heat. Coat pan with cooking
spray. Add leek and garlic; cook 2 minutes or until tender, stirring
occasionally.
- Add milk and butter to potatoes; beat with a mixer at medium speed
until smooth. Stir in leek mixture, salt, and pepper. Serve warm.
NUTRITIONAL INFO:
Healthy Units: 4 per serving
CALORIES 190 (29% from fat); FAT 6.1g (sat 3.8g,mono 1.6g,poly 0.2g);
PROTEIN 4.4g; CHOLESTEROL 17mg; CALCIUM 31mg; SODIUM 454mg; FIBER
1.9g; IRON 1.5mg; CARBOHYDRATE 28.8g
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