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Mashed Potatoes and Leeks
2 md Leeks; about 1 pound
3 lg Baking potatoes; about 2-1/2 pounds, peeled and cut into 2" pieces
2/3 c Nonfat cottage cheese
1/2 ts Salt
1/8 ts White pepper
1 Clove garlic; crushed
Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek; cut each in half lengthwise. Place leeks and potatoes in a Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Drain well; set potatoes aside. Position knife blade in food processor bowl. Add leeks and cottage cheese; process until smooth.
Combine potatoes, leek mixture, and remaining ingredients in a bowl; beat a medium speed of an electric mixer until smooth.
Yield: 11 servings (serving size: 1/2 cup)