Directions:
- Peel the potatoes and cut into even-sized chunks, then cook in a large saucepan of boiling water with the lid on for 20 minutes, or until tender when pierced with a knife. Remove from the heat and drain thoroughly. Leave for 5 minutes with the lid off.
- Meanwhile, in a frying pan melt the butter and add the shredded leeks. Cook for 5-6 minutes until softened and beginning to colour. Mash the potatoes then, using a wooden spoon, beat the potatoes until smooth before adding the leeks with the milk and mustard. Season to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.46 Kcal (383 kJ) | ||
| Calories from fat | 54.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.07g | 9% | |
|---|---|---|---|
| Cholesterol | 15.47mg | 5% | |
| Sodium | 54.38mg | 2% | |
| Potassium | 108.94mg | 2% | |
| Total Carbs | 7.67g | 3% | |
| Sugars | 2.56g | 10% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 1.56g | 3% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 45mg | 4% | |
| Amount Per 100 g | |||
| Calories | 127.22 Kcal (533 kJ) | ||
| Calories from fat | 76.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.45g | 9% | |
|---|---|---|---|
| Cholesterol | 21.51mg | 5% | |
| Sodium | 75.64mg | 2% | |
| Potassium | 151.52mg | 2% | |
| Total Carbs | 10.67g | 3% | |
| Sugars | 3.56g | 10% | |
| Dietary Fiber | 1.53g | 4% | |
| Protein | 2.16g | 3% | |
| Vitamin C | 8.3mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 6% | |
| Calcium | 62.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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