Leek and Garlic Mashed Potatoes

 


Ingredients

  • 3
    lb potatoes (about 8 medium), peeled and cut into pieces
  • 2
    cups sliced leek with some of green top (about 1 medium)
  • 4
    cloves garlic, peeled
  • 3/4
    teaspoon salt
  • 1
    cup Progresso™ chicken broth (from 32-oz carton)
  • 1/4
    cup whipping (heavy) cream
  • 1
    tablespoon butter or margarine
  • Additional whipping (heavy) cream, heated, if desired
  • 1
    tablespoon chopped fresh chives

  • Steps

1 In 3-quart saucepan, place potatoes, leek, garlic, salt and broth. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender (do not drain). Mash potato mixture with potato masher or electric mixer on low speed.

2 In 1-quart saucepan, heat 1/4 cup whipping cream and the butter over medium heat, stirring occasionally, until butter is melted. Add cream mixture to potato mixture; continue mashing until potatoes are light and fluffy. Add additional heated whipping cream for desired consistency. Stir in chives.

Comments

Post a Comment

Popular posts from this blog

Turkey-Vegetable Pot Pie

Image
  Ingredients 1 tablespoon butter 1 tablespoon olive oil 3/4 cup sliced carrot 3/4 cup cubed peeled sweet potato 3/4 cup sliced peeled parsnip 1/2 cup chopped red onion 2 cans (10 3/4 oz each) condensed cream of chicken soup 1 1/2 cups milk 1 teaspoon chopped fresh thyme leaves 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 3 cups chopped cooked turkey 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet 1 tablespoon butter, melted Steps 1  Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. 2  In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender. 3  In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish. 4  Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange...
Read more

Slow-Cooker Glazed Root Vegetables

Image
  Ingredients 6 medium carrots, cut diagonally into 1-inch pieces 4 medium parsnips, peeled, cut diagonally into 1-inch pieces 2 medium red onions, cut into thin wedges 2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch pieces (3 cups) 3 tablespoons honey 1 tablespoon olive oil 5 teaspoons chopped fresh thyme leaves 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon white balsamic vinegar Steps 1  Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes. 2  In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat. 3  Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.
Read more

Sheet-Pan Honey-Balsamic Pork Chop Dinner

Image
  Ingredients 3 medium sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups) 2 tablespoons olive oil 1 1/4 teaspoons salt 1/2 teaspoon pepper 1/2 lb fresh broccoli florets (about 4 cups) 4 boneless pork chops (about 3/4 inch thick) 3 tablespoons honey 1 tablespoon whole grain Dijon mustard 2 teaspoons balsamic vinegar Steps 1  Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray. 2  In large bowl, mix sweet potatoes, 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to coat. Place on pan. Bake 25 minutes. 3  In same bowl, mix broccoli, remaining 1 tablespoon oil and 1/4 teaspoon of the salt. Remove pan from oven; stir or turn potatoes, and arrange broccoli on pan with potatoes. Bake 5 minutes. 4  Meanwhile, season pork chops with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. 5  In small bowl, mix honey, mustard and vinegar. Reserve 2 tablespoons of the honey glaze. 6  Rem...
Read more