The following content is sponsored through a partnership with the Washington State Potato Commission.
All opinions expressed are solely those of Raquel DeHoyos.
The days are supposedly getting longer now which means we lean towards the light where we can find it, like spring shoots reaching for the sun. The remnants of the holidays may linger in our memories and our waistlines, and we jump back on that hamster wheel of reshaping our minds and bodies. We are silly creatures and creatures of habit to be sure. One thing is certain, when the cool days still linger and give us pause to curl up inside, there's really only one thing that will satisfy--comfort food. It's okay, summer and swimsuit weather is still at least five months away.
The days of pumpkin pie may be past us, but we can still feast on things reminiscent of those warm, buttery flavors that remind us of home and good times. I originally thought I could create a healthy version of this pie given one's propensity for New Year's resolutions and diets, but who am I to mess with the concept of comfort food. There is no comfort without butter or cheese, I'm sorry. So run a few extra laps this week, pencil in a few more squats or spin classes because this buttermilk potato and leek pie is going to be so worth it. Vist my friends over at the Washington State Potato Commision for this and other delicious recipes. This recipe makes two pies, so practice a little kindness and share one with a neighbor or someone you know could use a little company and something tasty to warm them up on these last few chilly days of winter.
