Nif's Buttermilk Mashed Potatoes With Sauteed Leeks

I kept this recipe light but you can add butter if you want to! It's an easy way to make potatoes with a little twist. I find that the salt and pepper are necessary because you don't use the salty butter. Enjoy!

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 2  lbs potatoes, peeled and cubed (2-inch - 3-inch cubes)
• 2  tablespoons olive oil
• 2  cups leeks, whites and light greens, cut into 1/4-inch slices and rinsed
• 1 1⁄2 teaspoons fresh rosemary or 1⁄2 teaspoon dried rosemary, minced
• 1  cup fat-free buttermilk, slightly warmed
•  sea  salt & freshly ground black pepper

Directions

1. Boil potatoes in salted water until fork tender.
2. Meanwhile, saute leeks in olive oil over medium heat in a nonstick pan until slightly golden, about 4 minutes. Add rosemary and stir for an additional minute or so - until you can smell it).
3. Strain the potatoes when they are tender but do not rinse. Add buttermilk and mash or use a hand blender on low (never high!) to mash them. Add most of the leek mixture and salt and pepper to taste ~ important!
4. Scoop into a serving dish and sprinkle reserved leek mixture on top.