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Asiago Whipped Potatoes with Turkey Bacon

2 pounds boiling potatoes, peeled and cut in half
1 tablespoon olive oil
1 large leek, white part only, cut lenghtwise in half, thinly sliced
5 ounces Asiago cheese, grated
2 tablespoons butter, softened
3/4 cup Butterball® Turkey Bacon , cut into 1/4-inch pieces and cooked until crisp
salt and pepper, to taste

Place potatoes in a pot with cold water about 1-inch over top of potatoes. Bring to boil. Reduce heat and simmer 10 to 15 minutes or until tender when pierced with a fork.
Meanwhile, heat olive oil in small skillet on medium heat. Cook and stir leek 2 to 3 minutes or until tender, but not brown. Remove from heat and set aside.
Drain potatoes, reserving cooking liquid. Add grated cheese, butter and cooked leek to potatoes. Mash with a potato masher until fairly smooth, adding 1/2 to 3/4 cup of the reserved cooking liquid. While mashing, add salt and pepper to taste. Fold in the crisp turkey bacon.

Calories 250

Fat 13 g

Saturated Fat 5 g

Trans Fat 0.0 g

Cholesterol 44 mg

Sodium 610 mg

Carbohydrates 22 g

Sugar 1 g

Protein 12 g

Iron 1 mg

Fiber 2 g

Potassium 16 mg