Smashed Leek Potatoes
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Smashed Leek Potatoes
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 186 |
| pro | 4 g |
| total fat | 5 g |
| (3 gsat.fat | - |
| carb | 32 g |
| fibre | 3 g |
| chol | 13 mg |
| sodium | 632 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 11 |
| vit A | 4 |
| vit C | 32 |
| folate | 10 |
- Portion size: 8
Ingredients
- 6 6Yukon Gold potatoYukon Gold potatoes, (about 3 lb/1.5 Kg)
- 3 tbsp 3tbspbutter
- 2 2leekleeks, white and light green parts only
- 3/4 tsp 3/4tspeach salt and pepper
- 1 1pinch dried thyme
- 1-1/3 cups 1-1/3cupsbuttermilk
Preparation
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.
Source : Canadian Living Magazine: October 2006; Best Recipes Ever, weekdays at 3pm on CBC TV
