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Ingredientes
- 3 Tbsp. Butter
- 4 lrg Leeks (white & pale parts only)
- 1 1/2 lb Russet potatoes, peeled, cut into 1" pcs
- 2 1/4 c. Water
- 1/4 c. Lowfat sour cream
Direcciones
- Cut leeks lengthwise and thinly slice crosswise. Heat butter in heavy large saucepan over medium heat. Add in leeks; saute/fry till just beginning to color, about 15 min. Add in potatoes and water. Season with salt. Increase heat to high; bring to a boil. Cover; boil till potatoes are tender, about 20 min. Uncover, boil till almost all the liquid evaporates, about 5 min.
- Mash potatoes coarsely; fold in lowfat sour cream. Season with salt and pepper.
- Can be made 2 hrs ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.
- Transfer to a large bowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 6 servings | |
| Calories 160 | |
| Calories from Fat 68 | 43% |
| Total Fat 7.75g | 10% |
| Saturated Fat 4.77g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 58mg | 2% |
| Potassium 491mg | 14% |
| Total Carbs 21.02g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.11g | 1% |
| Protein 2.71g | 4% |
