Roasted Mashed Potatoes with Leeks
Roasted Mashed Potatoes with Leeks might be a good recipe to expand your side dish recipe box. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. Watching your figure? This gluten free and vegetarian recipe has 259 calories, 7g of protein, and 14g of fat per serving. It will be a hit at your Thanksgiving event. 1 person found this recipe to be flavorful and satisfying. If you have olive oil, carton cream, leek, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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.