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RECIPES:
SIDE
DISHES - RICE and POTATO
Roasted Mashed Potatoes with Leeks
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Roasted
Mashed Potatoes with Leeks |
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A lighter mashed
potato recipe...
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1
medium |
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leek
(about ½ lb.) |
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8½
cups |
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cubed Yukon gold or red potato (about 3
pounds) |
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1½
Tbs |
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olive oil, divided |
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1½
cups |
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1%
low fat milk |
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1
tsp |
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salt |
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½
tsp |
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black pepper |
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8
ounce |
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carton low fat sour cream |
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1 |
Preheat oven
to 425°F. |
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2 |
Remove roots
and outer leaves from leek, leaving 1-inch of
green leaves. Discard remaining leaves; rinse
with cold water. Remove 1-inch green leaves; cut
lengthwise into 1-inch strips. Set aside. Cut
white portion into thin slices to measure ½ cup. |
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3 |
Combine
white portion of leek and potato in a 13x9-inch
baking dish coated with cooking spray. Drizzle
with 1 Tablespoon oil; toss well. Place green
portion of leek in an 8-inch baking dish.
Drizzle with 1½ teaspoons oil; toss well, and
set aside. |
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4 |
Bake potato
mixture for 20 minutes, stirring once. (Do not
remove from oven.) Add baking dish with green
leek tops to oven. Bake for 15 minutes or until
potato mixture and green leek tops are tender,
stirring both after 8 minutes. Remove baking
dishes from oven. |
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5 |
Place milk
in a large microwave- safe bowl. Microwave at
high 2 minutes or until warm. Add potato
mixture; beat at medium-speed of a mixer until
well-blended. Stir in salt, pepper, and sour
cream. Sprinkle with green leek tops. |
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Servings: 8 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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158.85 |
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Calories From Fat (36%) |
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57.94 |
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% Daily Value |
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Total Fat
6.54g |
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10% |
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Saturated Fat 2.78g |
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14% |
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Cholesterol
13.34mg |
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4% |
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Sodium
333.02mg |
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14% |
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Potassium
493.45mg |
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14% |
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Carbohydrates
21.51g |
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7% |
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Dietary Fiber 2.30g |
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9% |
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Sugar 4.15g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
19.21g |
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Protein
4.42g |
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9% |
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Recipe Source |
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Cooking Light |
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