Leek Mashed Potatoes
Servings: 2
Total Time: 30 minutes
Ingredients
1 1/2 pounds russet potatoes, peeled and cut into 1 inch pieces
2 cups chicken broth
2 leeks, washed and finely chopped (white and light green parts only)
2 TBSP unsalted butter
2 TBSP cream cheese
Directions
1. Add the potatoes and broth to a pot and bring to a boil over medium-high heat.
2. Boil the potatoes until tender, about 15 minutes.
3. Using a slotted spoon transfer the potatoes to a large bowl, keeping the broth in the pot over medium-high heat.
4. Add the leeks to the pot and cook in the broth about 2 minutes.
5. Mashed the potatoes and stir in the butter, cream cheese, leeks, and any remaining broth.
2. Boil the potatoes until tender, about 15 minutes.
3. Using a slotted spoon transfer the potatoes to a large bowl, keeping the broth in the pot over medium-high heat.
4. Add the leeks to the pot and cook in the broth about 2 minutes.
5. Mashed the potatoes and stir in the butter, cream cheese, leeks, and any remaining broth.
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