Ingredient Checklist


Instructions Checklist
  • In a large skillet, melt 2 tablespoons butter over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, about 8 minutes. Add 1Ž4 cup water to skillet. Reduce heat to medium-low. Cook, covered, about 20 minutes or until the leeks are very soft. If the pan becomes dry, add 1 to 2 tablespoons water as needed. Remove from the heat and reserve.

  • Meanwhile, bring a large saucepan of salted water to a boil. Add the potatoes and cook until tender, 12 to 15 minutes.

  • While the potatoes cook, combine the remaining 2 tablespoons butter and half-and-half in a small bowl and microwave until the butter has melted and the mixture is warm.

  • Drain the potatoes and mash. Add the half-and-half mixture and leeks to the potatoes, and continue to mash until desired consistency. Season with salt and pepper.

  • Transfer the mash to a 2-quart casserole and use a butter knife to make peaks that will brown when cooked.

  • Preheat the oven to 400°F. Bake casserole for 30-40 minutes or until heated through. Turn the oven to broil and cook until just browned on top.

Nutrition Facts

145 calories; 7 g total fat; 5 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 21 mg cholesterol; 165 mg sodium. 381 mg potassium; 18 g carbohydrates; 1 g fiber; 1 g sugar; 3 g protein; 0 g trans fatty acid; 391 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 18 mcg folate; 0 mcg vitamin b12; 49 mg calcium; 1 mg iron;