A great and hearty meal addition, this healthy food adds potassium and protein to a great meal. The leek adds an earthy flavor and enhances the garlic. Have it at your next family gathering or for Thanksgiving. Everyone will enjoy.
1 1/2 Pounds Potatoes Cut Into Eighths
1 Medium Leek (White Part Only) Washed and Chopped
2 Garlic Cloves Sliced
1/2 Cup Chicken Broth
3/4 Cup Reduced Fat Buttermilk
2 1/2 Tablespoons of Butter
3/4 Teaspoon Salt
1/4 Teaspoon Freshly Ground Pepper
Put the potatoes into a large saucepan and put enough water into cover by 3 inches.
Bring to a boil over medium heat and cook for 20 minutes or until the potatoes are tender.
Drain the water from the potatoes and return the potatoes to the saucepan and mash with fork, masher, or electric beater until it reaches your favorite consistency, I like mine fairly smooth, but it’s a personal preference.
While the potatoes are cooking, in a separate saucepan combine the leek, garlic, and broth; bring it to a boil on medium high heat.
Reduce the heat to medium and simmer for about 8 to 10 minutes or until the vegetables are tender. Drain the broth and stir in the buttermilk, butter, salt, and pepper.
Warm gently over medium heat for 2 minutes or until the butter melts. Try not to allow the mixture to boil.
Once butter melts and mixture is warm, add to the mashed potatoes and stir until well combined.
This makes 4 very filling servings and only have 163 calories per serving. Not bad for a good side dish.