Garlicky Leeks with Bell Pepper and Onion Mashed Potatoes.

Today I was craving mashed potatoes which I rarely cook for just my party of one. I departed from my standard potatoes that I make for holiday dinners, and decided today I wanted to add a little crunch and texture.

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I had about a dozen small and medium Red Russet potatoes which were overly ripe and sprouted, but still okay to cook. Had they sat around a few more days without being cooked, they would have turned soft and the starch would have converted to sugars. Since they were still firm, I tore off the sprouts, washed and peeled, and cubed the potatoes.

While boiling the potatoes, I had ample time to prep the rest of my dish.

As I’m in desperate need of grocery shopping, I wanted to use up the last of my produce. I had on hand some leeks, green bell peppers, and a yellow onion.

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First step was to peel, cube, and boil the potatoes. While that was boiling, I finely chopped one bell pepper and some onion.

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In my saute pan, I heated up olive oil, garlic, and seasoning with 1/2 cup onion.

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Once the onion was translucent, I added in the bell pepper and turned down the heat. I kept stirring periodically.

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This bell pepper and onion mix was set aside to be added to my mashed potatoes to add texture and crunch.

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Meanwhile, the potatoes had finished cooking.

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I drained them and then seasoned them in a bowl with Brummel and Brown’s natural yogurt (tastes like butter but better for you!) and garlic and almond milk. I use non-flavored unsweetened almond milk.

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Added in the peppers and onions for flavor.

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The leeks were simply sauteed with with olive oil, lemon juice, garlic, Cavenders, and ground ginger.

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This made for a nice hearty vegetarian dinner full of flavor and texture. The lemon added a nice touch of acidity, the peppers and onions added a caramelized texture to the mashed potatoes.

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Total cooking time, 40 minutes including 10 minutes of prep.

10-12 red russet potatoes

2 leeks

1 bell pepper

1/2 cup onion

3/4 cup almond milk

2 tablespoons garlic

3 tablespoons olive oil

1 tablespoon greek seasoning

1/2 tablespoon salt

1/2 tablespoon ground ginger

3 tablespoons brummel and brown

Makes 4 servings.

Calories, approx. 430 per serving.

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