Nif's Buttermilk Mashed Potatoes With Sauteed Leeks |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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! 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.
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