Easy, Cheesy Side Dish: Creamy Mashed Potatoes with Leeks

I was born and raised in Nebraska, a meat-and-potatoes kind of state.  We had potatoes with near everything growing up, and I still love to set the table with a big pot of mashed (or "smashed" if I'm short on time) potatoes.

Red spuds are my fave, because I can leave the skins on for extra texture, flavor, and nutrients.  And since my newest love is the big, green leek, I just had to adapt my traditional mashed potato recipe to include these amazingly flavorful little guys.  Check out the monster side dish I whipped up for the family to enjoy at our next meal:

To make the Creamy Mashed Potatoes with Leeks to serve 6 people, you'll need:

• 6 medium red potatoes with skins on, cubed 
• 1/2 cup Country Crock® Spread 
• 1/2 cup milk (I prefer whole milk)
• 1/2 tsp. garlic salt 
• 1 pinch course ground black pepper 
• 1 leek, sliced just to the green shoots
• 1 cup mixed Colby Jack shredded cheese  

Directions 1. Cover potatoes and leeks with water in 2-quart saucepan. Bring to a boil over high heat. 2. Reduce heat to low and simmer uncovered 15 minutes or until potatoes are very tender; drain. 3. Return potatoes to saucepan; mash. Add milk, salt and pepper. 4. Stir in Country Crock® for a creamy, buttery taste.

Dish out the potatoes into a serving bowl and sprinkle liberally with the cheese.  Top with additional fresh sliced leeks for crunch and presentation.

I can think of a dozen ways to make the traditional mashed potato a bit jazzier to suit your family's unique tastes.