1 teaspoon olive oil
2 pounds leeks, white part only, halved, cut into 1/2″ slices
1 garlic clove, minced
3/4 pound yukon gold potatoes, peeled and chunked
salt and pepper, to taste
1/4 cup nonfat yogurt
Heat oil in a saucepan. Add the leeks and garlic and saute for a few minutes until softened. Add the potatoes, bay leaf salt and pepper.
Add water to cover the vegetables. Bring to a boil, lower heat and cover. Cook 10-15 minutes until the potatoes are fork tender.
Drain and reserve the cooking liquid. Remove the bay leaf.
Mash the leek-potato mixture with a potato masher or heavy whisk until smooth, adding enough of the reserved mixture for a creamy consistency.
Add the yogurt adjust the seasonings and serve.