Mashed potatoes become even more mouth watering with the addition of whipping cream garlic and leek.
lb potatoes (about 8 medium), peeled and cut into pieces
cups sliced leek with some of green top (about 1 medium)
cloves garlic, peeled
cup Progresso™ chicken broth (from 32-oz carton)
cup whipping (heavy) cream
tablespoon butter or margarine
Additional whipping (heavy) cream, heated, if desired
tablespoon chopped fresh chives
In 3-quart saucepan, place potatoes, leek, garlic, salt and broth. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender (do not drain). Mash potato mixture with potato masher or electric mixer on low speed.
In 1-quart saucepan, heat 1/4 cup whipping cream and the butter over medium heat, stirring occasionally, until butter is melted. Add cream mixture to potato mixture; continue mashing until potatoes are light and fluffy. Add additional heated whipping cream for desired consistency. Stir in chives.
Don’t have whipping cream? Milk works just fine in this recipe, and it trims some of the calories, too.
Leeks are usually grown in sand, which can become embedded in the tight rings. So separate the slices into rings and rinse well before cooking.
Make the potatoes ahead of time and put them in your slow cooker on the Low heat setting to keep warm for up to 2 hours.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- 3 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.