potato and leek mash

potato and leek mash

prep time: 15 minutes
cook time: 15 minutes
ready in: 30 minutes

makes: 4 servings, 1 cup each


  • 1 lb russet potatoes, cut into quarters
  • 1 small leek, white part only, coarsely chopped
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
  • 2 Tablespoons light sour cream
  • 2 Tablespoons nonfat milk or buttermilk
  • White pepper to taste
  • 1/4 cup chopped chives

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. In a medium saucepan, place potatoes in enough water to cover and bring to a boil. Reduce heat to medium-low, cover, and cook for 15-20 minutes or until tender.
  2. While potatoes are cooking, lightly coat a sauté pan with cooking spray. Add leeks, garlic and rosemary and sauté over medium heat until leeks are soft and golden, about 3 minutes. Remove from heat and set aside.
  3. Drain potatoes thoroughly and return to the pot over low heat, stirring to evaporate any excess water. Add leeks, sour cream and milk or buttermilk. Mash until well-combined, adding more milk if necessary for a soft texture.
  4. Season to taste with pepper and sprinkle with chives.

Per Serving: 110 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 15mg sodium, 25g carbohydrate, 2g fiber, 3g protein