Mashed Potatoes with White Pepper, Leeks, and Garlic

(from jerseyjenny’s recipe box)

The buttery potatoes, sautéed leeks, and garlic balance the pepper’s earthy flavor.

CALORIES 190(29% from fat); FAT 6.1g (sat 3.8g,mono 1.6g,poly 0.2g); PROTEIN 4.4g; CHOLESTEROL 17mg; CALCIUM 31mg; SODIUM 454mg; FIBER 1.9g; IRON 1.5mg; CARBOHYDRATE 28.8g

Source: Cooking Light May 2007

Prep time: 20 minutes
Cook time: 30 minutes
Serves 6 people

Categories: Cooking Light, garlic, potatoes, sides


  • 5 cups cubed peeled Yukon gold potato (about 2 pounds)
  • Cooking spray
  • 1/2 cup chopped leek (about 1 medium)
  • 1 garlic clove, minced
  • 1/2 cup 2% reduced-fat milk
  • 3 tablespoons butter, softened
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper


  1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain; return potatoes to pan.
  2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add leek and garlic; cook 2 minutes or until tender, stirring occasionally.

  3. Add milk and butter to potatoes; beat with a mixer at medium speed until smooth. Stir in leek mixture, salt, and pepper. Serve warm.

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