- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2006; Best Recipes Ever, weekdays at 3pm on CBC TV
- 6 Yukon Gold potatoes (about 3 lb/1.5 Kg)
- 3 tablespoons butter
- 2 leeks white and light green parts only
- 3/4 teaspoons each salt and pepper
- 1 thyme
- 1 1/3 cup buttermilk
Scrub potatoes; cut into 2-inch (5 cm) cubes. In large saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes. Drain and return to pot.
Meanwhile, in small skillet, melt 1 tbsp (15 mL) of the butter over medium heat; fry leeks, a pinch each of the salt and pepper and thyme until tender, about 5 minutes.
Add buttermilk and remaining butter, salt and pepper to potatoes; smash with potato masher until smooth with a few large pieces remaining. Stir in leek mixture.
Nutritional facts <b>Per serving:</b> about
- Sodium 632 mg
- Protein 4 g
- Calories 186.0
- Total fat 5 g
- Cholesterol 13 mg
- Total carbohydrate 32 g
- Iron 11.0
- Folate 10.0
- Calcium 6.0
- Vitamin A 4.0
- Vitamin C 32.0