Yield: 8 Servings
Prep Time: 20 minutes
Cook Time: 40 minutes
1 medium leek (about ½ lb.)
8½ cups cubed Yukon gold or red potato (about 3 pounds)
1½ Tbs olive oil, divided
1½ cups 1% low fat milk
1 tsp salt
½ tsp black pepper
8 ounce carton low fat sour cream
1. Preheat oven to 425°F.
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.
3. Combine white portion of leek and potato in a 13×9-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.
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.
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.
Nutrition Facts- Amount Per Serving
Serving size: 1 cup
Per Serving: Calories 159, Calories from Fat 58, Total Fat 6.5g, Saturated Fat 2.75g, Cholesterol 13mg, Sodium 333g, Potassium 493mg, Carbohydrates g, Dietary Fiber 21.5g, Sugar 2.5g, Net Carbs 18.5g, Protein 4.5g
Recipe Source: Cooking Light via RecipeGirl.com