Ingredients
- 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 Neufchâtel cheese
- 1 1/2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Description
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