Ingredients

1 lb yukon gold potatoes

2 Tbsp butter

2 c sliced, cleaned leeks (white and pale-green parts from ⅔ lb whole leeks)

½ c 2% milk

1 tsp drained prepared horseradish

Preparation

  1. PEEL and cut 1 lb Yukon gold potatoes into wedges. Cover with 2" water in medium saucepan. Bring to a boil and simmer until fork-tender, about 15 minutes.
  2. HEAT 2 tablespoons butter in medium skillet over medium heat while potatoes simmer. Add 2 cups sliced, cleaned leeks (white and pale-green parts from ⅔ pound whole leeks) and cook until golden brown, 12 to 15 minutes. Remove from heat.
  3. DRAIN potatoes and return to pot. Stir in ½ cup 2% milk and 1 teaspoon drained prepared horseradish. Mash until almost smooth.
  4. STIR in leeks and season to taste.

NUTRITION (per serving) 198 cal, 4 g pro, 32 g carb, 3 g fiber, 5 g sugars, 6.7 g fat, 4g sat fat, 78 mg sodium