Prep 10 mins
Cook 30 mins
The leeks give a mild onion flavor to the potatoes. This is a reasonably low cal. recipe. If you wish this recipe to be strict vegetarian/vegan use soy milk or vegetable broth instead of milk
- 1 1⁄2 lbs potatoes, peeled and cut into chunks
- 1 cup chopped leek, well cleaned
- 1 cup low-fat milk
- 1 tablespoon lite olive oil
- salt and pepper
- Boil potatoes until tender about 15 minutes.
- Meanwhile in another saucepan combine leeks and the milk.
- Bring to a simmer, stirring occasionally and cook until the leeks are tender, about 15 minutes.
- Drain Potatoes and return them to the pot, mash until smooth.
- Stir in Oil and warm leeks with the milk.
- Season to taste.
I not a cooking enthusiast, so I'm always looking for recipes that are quick and easy. This recipe doesn't require many ingredients or a lot of time. Plus, it cuts the fat without compromising taste. I'm passing it on to friends and family.
There's no doubt that these mashed potatoes are a bit drier than their buttery cousins, but in my opinion, it's worth the cut in fat. Mashed potatoes, once a gluttonous treat, is now considerably lower fat. I've made it twice with the leeks, but I'm considering trying scallions instead next time for a change.
This is what my Granny called "howd" - she also made it with garlic mashed in, and funnily enough scallions, so that is a good traditional Irish way to go. It is a really delicious recipe, very easy to make, and good for you. Granny used to serve it with garlic fried nettles as the green by the way, but if you want a similar taste and are scared of nettles, then try flash frying spinach in garlic and veggie oil. Nettles are better for you though! You need to pick them when they are small, rinse them in water, and fry them oil until they are wilted. Nice to see it in here Bergie - thanks!