1/2 pound leeks
1 tablespoon olive oil
1/4 cup chopped green onion (green part only)
8 1/2 cups cubed baking potatoes with skin
2 tablespoons margarine
1 1/2 cups skim milk
1/2 teaspoon black pepper
1 cup fat-free sour cream
Cook potatoes in large pot with boiling water until tender, about 20 minutes. Drain off water then place potatoes back in pot on stove. Mash potatoes well, adding the skim milk slowly until you have the right consistency. The amount of milk will vary. Add sour cream and black pepper.
Thinly slice leeks (white part only) and wash them thoroughly. Heat olive oil in skillet and cook leeks. When done add green onions and set aside.
Serve hot mashed potatoes and top with leek and green onions.