Smashed Leek Potatoes
Flecked with green, chunky buttermilk mashed potatoes are classic fall fare.
Servings: 8
Ingredients:
Garlic-Crusted Sirloin Tip Roast with Mushroom Gravy, Lemon Hazelnut Green Beans and Smashed Leek Potatoes
| 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% |
-
6 Yukon Gold potatoes (about 3 lb/1.5 kg)
3 tbsp (50 mL) butter
2 leeks, white and light green parts only
3/4 tsp (4 mL) each salt and pepper
Pinch dried thyme
1-1/3 cups (325 mL) buttermilk
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
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