High-Protein Sautéed Leek Mashed Potatoes

High-Protein Sautéed Leek Mashed Potatoes are a creamy and simple side dish. It is prepared in 45 minutes, so it is good for a quick meal. It contains only 6 items: Yukon Gold potatoes, salt, butter, leeks, buttermilk, & black or white pepper. These items are simple, and we can easily find them in supermarkets, but it contains butter and buttermilk, so it is not good for a dairy-free diet. We have to add the vegan butter and dairy-free buttermilk to make it safe for them. Serve these High-Protein Sautéed Leek Mashed Potatoes with grilled chicken, roasted turkey, & fresh salads. It is best to consume this dish fresh, though you can store it in the fridge for 3–4 days if required.

STATS:

Calories: 230 kcal
Prep time: 15 minutes
Serving size: 1
Cook time: 30 minutes
Cuisine: American
Total time: 45 minutes
Course: Side Dish
Diet: High-Protein
Serving: 8

EQUIPMENT:

Large pot
Colander
Large skillet
Cutting board
Sharp knife
Vegetable peeler
Potato masher
Measuring cups
Measuring spoons
Wooden spoon
Large mixing bowl

INGREDIENTS:

3 pounds Yukon Gold potatoes
1 tablespoon salt
2 tablespoons butter
4 cups sliced leeks
1 cup buttermilk
Black or white pepper

INGREDIENT NOTES:

YUKON GOLD POTATOES:

Utilize the Yukon Gold potatoes to make these mashed potatoes. They will add a naturally buttery flavor and make the mashed potatoes creamy & nutritious. We can also utilize Russet potatoes instead.

SALT:

Include it to provide the seasoning & improve the regular flavor of potatoes. It should be adjusted according to our taste preferences.

BUTTER:

Include it to enhance the taste & provide a smooth texture to the sautéed leeks. We can also utilize olive oil instead if we want a dairy-free alternative.

LEEKS:

Include the sliced leeks to add the light onion taste & soft texture. They should be cleaned properly to remove the dirt between their layers. We can also utilize green onions instead.

BUTTERMILK:

Add the buttermilk to make them creamier, and it will also add a light tangy taste. We would also utilize the vegan buttermilk if we want to make the dish dairy-free.

INSTRUCTIONS:

First rinse and peel the potatoes then make the equal size pieces.
Add the potatoes to the big pot with water, then add the salt and let it boil for 15 to 20 minutes till it gets soft.
Now add the butter to a big pan and melt it over a medium flame
Include the leek slices and toss them for 8 to 10 minutes till they get soft.
Now strain the ware and add it in the pot again & mash it with a masher till it gets creamy.
Now heat the buttermilk lightly and add it to the potatoes, then mix, then add the sautéed leeks.
Add the Salt & black pepper to it and mix properly, & serve.

SERVING SUGGESTIONS:

PROTEIN:

Roasted Turkey
Baked Salmon
Grilled Fish
Roasted Chicken

VEGETABLE SIDES:

Steamed Broccoli
Roasted Carrots
Green Beans
Sautéed Spinach

FRESH SALADS:

Garden Salad
Greek Salad
Apple Slaw
Mixed Green Salad

SAUCES AND GRAVIES:

Mushroom Gravy
Garlic Butter Sauce
Onion Gravy
Peppercorn Sauce

GARNISHES:

Fresh Chives
Green Onions
Fresh Thyme

TIPS:

We have to make equal slices of potatoes, so they cook in the same amount of time.
Properly clean the leeks in water to eliminate the dirt.
Don’t cook the leeks for long time as they get mushy and lost its taste.

STORAGE INFORMATION:

FRIDGE:

Leave the potatoes to get cool then add them in the tight box and store them for three to four days.

FREEZER:

Properly cool them then add then in the tight vessel and freeze for 2 months.

FAQs:

Will we prepare this dish in advance?

Yes, we can prepare them in advance, put them in the box, and store them in the fridge.

How to make the dish without dairy?

We have to add vegan butter & buttermilk for this purpose.

Will we utilize any other potato variety?

Yes, we will utilize russet or red potatoes instead if we want.

NUTRITIONAL INFORMATION:

Calories: 230 kcal

Net carbs: 37 g

Iron: 1.5 mg

Total carbs: 40 g

Vitamin A: 120 µg

Fiber: 3 g

Calcium: 90 mg

Protein: 6 g

Sodium: 750 mg

Potassium: 900 mg