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4 medium russet potatoes, about 6 ounces each
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1 teaspoon vegetable oil
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Kosher salt
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1 tablespoon unsalted butter
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2 leeks, (white and light green parts), halved lengthwise and thinly sliced
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Freshly ground black pepper
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2 cloves garlic, minced
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2 teaspoons freshly chopped thyme
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4 ounces 1/3-less fat chive-and-onion flavored cream cheese
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1/2 cup skim milk
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1 tablespoon chopped fresh parsley, plus extra for garnish
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