Buttermilk Mashed Spuds With Garlic and Leeks

• 1 12 lbs idaho potatoes, cut into eighths
• 1 medium leek, white part only, washed and chopped
• 2 garlic cloves, sliced
• 12 cup chicken broth
• 34 cup reduced-fat buttermilk
• 2 12 tablespoons butter
• 34 teaspoon salt
• 14 teaspoon fresh ground black pepper

1. Place the potatoes in a large saucepan with enough water to cover by 3 inches.
2. Bring to a boil over medium-high heat and cook for 17 to 20 minutes, or until tender.
3. Drain and return to the saucepan.
4. Mash until fairly smooth.
5. Meanwhile, in a medium saucepan, combine the leek, garlic, and broth.
6. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer for 8 to 10 minutes, or until the vegetables are tender.
7. Drain.
8. Stir in the buttermilk, butter, salt, and pepper.
9. Warm gently over medium heat, stirring often, for 2 minutes, or until the butter melts.
10. Add to the potatoes and stir until well combined.

potatoes, only, garlic, chicken broth, buttermilk, butter, salt, ground black pepper

Taken from www.food.com/recipe/buttermilk-mashed-spuds-with-garlic-and-leeks-410237 (may not work)