Mashed Potatoes w/Carrots & Leeks -Core
Source of Recipe
WW Community
Recipe Introduction
Source: Gourmet Magazine - February 2004
Yield: 4 servings (I realistically think 6 decent servings)
Points: again, dont know, but the way I made it was Core.
Gourmet Comments: This recipe was inspired by stoemp, a Belgian dish of mashed potatoes with vegetables.
Amy's Comments: This took a little bit longer to put together than regular mashed potatoes, but we really liked this variation on mp. It goes against my cooking moral fiber (LOL), but I used FF ICBNB instead of butter. It was fine. I also used skim milk. I should have used 1 cup instead of 3/4 cup. I liked the carrots in this! (I normally am not a huge fan of cooked carrots). Would make this again!
Active time: 25 min Start to finish: 30 min
List of Ingredients
1 leek (white and pale green parts only), coarsely chopped
2 lb potatoes, preferably Yukon Gold or russet (baking) potatoes
2 carrots, cut into 1/2-inch chunks
1/2 stick (1/4 cup) unsalted butter (I used FF ICBNB)
3/4 cup whole milk (I used skim)
3/4 teaspoon salt
1/4 teaspoon black pepper Recipe
Wash chopped leek well in a bowl of cold water, then lift out and drain well.
Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.
While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes.
Add milk, salt, and pepper and simmer, stirring, 2 minutes.
Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.
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