Roasted Mashed Potatoes with Leeks

Ingredients

• 0.5 teaspoon pepper black
• 8 ounce carton cream sour low-fat
• 0.5 pound leek 
• 1.5 cups milk 1% low-fat
• 1.5 tablespoons olive oil divided
• 1 teaspoon salt 
• 3 pounds yukon gold red cubed

Equipment

• bowl
• oven
• blender
• baking pan
• microwave

Directions

1. Preheat oven to 42
2. Remove roots and outer leaves from leek, leaving 1 inch of green leaves. Discard remaining leaves; rinse with cold water.
3. Remove 1 inch green leaves; cut lengthwise into 1-inch strips. Set aside.
4. Cut white portion into thin slices to measure 1/2 cup.
5. Combine white portion of leek and potato in a 13 x 9-inch baking dish coated with cooking spray.
6. Drizzle with 1 tablespoon oil; toss well.
7. Place green portion of leek in an 8-inch baking dish.
8. Drizzle with 1 1/2 teaspoons oil; toss well, and set aside.
9. Bake potato mixture at 425 for 20 minutes, stirring once. (Do not remove from oven.)
10. Add baking dish with green leek tops to oven.
11. Bake at 425 for 15 minutes or until potato mixture and green leek tops are tender, stirring both after 8 minutes.
12. Remove baking dishes from oven.
13. Place milk in a large microwave-safe bowl. Microwave at high 2 minutes or until warm.
14. Add potato mixture; beat at medium speed of a mixer until well-blended. Stir in salt, pepper, and sour cream.
15. Sprinkle with green leek tops.