4 Servings 30 min Cook
4 Potato medium (2-1/4" to 3-1/4" dia) Potato
1 Leek Leeks
1/4 Tsp Pepper
3/4 Cup Reduced Fat Milk
3/4 Tsp Salt
2 Medium Carrots
1/2 Stick Butter
Trip and coarsely chop leeks.
Wash chopped leek well in a bowl of cold water, then lift out and drain well.
Peel and cut carrots into 1/2-inch chunks.
Peel potatoes and cut into 2-inch pieces.
Cover with cold water in a 3- to 4-quart saucepan.
Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes.
Drain and return to saucepan.
While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain.
Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes.
Add milk, salt, and pepper and simmer, stirring, 2 minutes.
Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.