Ingredients
- 1½ lbs. Yukon Gold potatoes, peeled and quartered
- 1 leek, washed and chopped
- 1 cup lowfat milk
- 1 Tbsp. olive oil
- ¼ tsp. salt
- Pepper to taste
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Instructions
- Place potatoes in a saucepan and cover with water. Bring to a boil and cook, partially covered, until tender (15-20 minutes).
- While potatoes are cooking, combine leeks and milk in another saucepan. Bring to a simmer over low heat. Cook, partially covered, stirring occasionally, until the leeks are tender (15 minutes).
- Drain the potatoes and return them to the pan. Mash until smooth. Stir in oil, leeks, and milk. Season with salt and pepper.