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

1 bayleaf

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.

Serves 2


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