Source: Parents Magazine


Recipe Summary test

45 mins
1 hr 20 mins


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; fat 7g; cholesterol 21mg; saturated fat 5g; carbohydrates 18g; mono fat 2g; insoluble fiber 1g; sugars 1g; protein 3g; vitamin a 390.5IU; vitamin c 13.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.9mg; vitamin b6 0.3mg; folate 17.6mcg; vitamin b12 0.1mcg; sodium 165mg; potassium 381mg; calcium 49mg; iron 0.9mg.