Roasted Mashed Potatoes with Leeks
- 1 leek (about 1/2 pound)
- 8 1/2 cups cubed Yukon gold or red potato (about 3 pounds)
- Cooking spray
- 1 1/2 Tbs olive oil (divided)
- 1 1/2 cups 1% low-fat milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 carton low-fat sour cream ((8-ounce))
- Preheat oven to 425°.
- Remove roots and outer leaves from leek, leaving 1 inch of green leaves. Discard remaining leaves; rinse with cold water. Remove 1 inch green leaves; cut lengthwise into 1-inch strips. Set aside. Cut white portion into thin slices to measure 1/2 cup.
- Combine white portion of leek and potato in a 13 x 9-inch baking dish coated with cooking spray. Drizzle with 1 tablespoon oil; toss well. Place green portion of leek in an 8-inch baking dish. Drizzle with 1 1/2 teaspoons oil; toss well, and set aside.
- Bake potato mixture at 425° for 20 minutes, stirring once. (Do not remove from oven.) Add baking dish with green leek tops to oven. Bake at 425° for 15 minutes or until potato mixture and green leek tops are tender, stirring both after 8 minutes. Remove baking dishes from oven.
- Place milk in a large microwave-safe bowl. Microwave at high 2 minutes or until warm. Add potato mixture; beat at medium speed of a mixer until well-blended. Stir in salt, pepper, and sour cream. Sprinkle with green leek tops.
