Mashed Potatoes with Crispy Leeks
Serves 10 to 12
1 leek, white and light green part only
1 tbsp Longo’s Extra Virgin Olive Oil
1/4 cup Longo’s Organic All Purpose Flour
1 1/2 tsp each Longo’s Garlic Powder and Longo’s Paprika
3/4 tsp each salt and pepper, divided
4 lb russet potatoes, peeled and cut into equal chunks
1 1/4 cups Longo’s Signature Organic 2% Milk
1/4 cup Longo’s Salted Butter
- •Cut leek in half and slice thinly crosswise. Rinse well in cold water. Spread out on clean kitchen towel and pat dry. Transfer to bowl. Toss with oil.
- •Stir flour with garlic powder, paprika and 1/4 tsp each salt and pepper; sprinkle over leeks and toss to coat. Spread very thinly on large, parchment-paper-lined baking sheet. Bake in preheated 400°F oven for 22 minutes or until golden and crisp. (Stir leeks and watch carefully near end of bake time to avoid scorching.)
- •Cool on baking sheet.
- •Meanwhile, boil potatoes in large pot of salted water for 15 minutes or until fork tender. Drain well. Mash with potato masher or pass through ricer. Warm milk with butter in the microwave for 60 to 90 seconds or until steaming; mix into potatoes along with remaining salt and pepper. Fold in 1/2 the crispy leeks.
- •Arrange in serving bowl. Garnish with remaining crispy leeks.
- Protein 3g
- Fibre 2g
- Fat 6g
- Sugar 2g
- Carbs 22g
- Sodium 410mg