Mashed Potatoes With Sautéed Leeks

• 1 small leek, trimmed and cut in 2 horizontal pieces
• 1 tablespoon olive oil
• 5 cups finely chopped peeled Russet potato (about 2 pounds)
• 1/2 cup low-fat buttermilk (1%)
• 1/4 cup Neufchatel cheese
• 1 1/2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Cut leek sections lengthwise into matchstick-size pieces.
2. Heat olive oil in a large non- stick skillet over medium heat; add leek, and cook 5 minutes or until softened. Increase heat to medium-high, and saute 1 minute or until lightly browned, stirring frequently. Remove from heat, and set aside.
3. Place chopped potato in a large saucepan and cover with water; bring to a boil. Cover saucepan, reduce heat, and simmer 12 minutes or until tender. Drain, and return potato to pot. Add buttermilk, Neufchatel, butter, salt, and freshly ground black pepper; mash with a potato masher until smooth.
4. To serve, place potato mixture in a large serving dish; top with sauteed leeks. Serve immediately.

horizontal, olive oil, lowfat buttermilk, neufchuetel cheese, butter, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/mashed-potatoes-with-sauted-leeks (may not work)