Mashed Potato and Leek "souffle"

Ingredients

• 4 potatoes, peeled and cut into chunks
• 1 leek, cleaned and sliced
• 1 1/2 cups hot water
• 1/2 teaspoon salt
• fresh ground pepper
• 2 tablespoons nonfat milk

Directions

1. 1

   Combine the potatoes and enough cold water to cover in a medium saucepan, bring to a boil.

2. 2

   Reduce the heat and simmer until tender, about 10 minutes.

3. 3

   Drain, reserving 1/4 cup of the cooking liquid.

4. 4

   Set aside.

5. 5

   Spray a medium nonstick skillet with nonstick spray and set over medium heat.

6. 6

   Add the leek, hot water, salt, and pepper.

7. 7

   Saute over medium-high heat, stirring occasionally and adding more hot water, if necessary, until the leek is tender and the liquid has evaporated.

8. 8

   Mash the potatoes with a potato mashed or electric mixer; add the milk and the reserved cooking liquid, one tablespoons at a time, until the potatoes are fluffy.

9. 9

   Stir in the cooked leak.

10. 10

    Spray a 1 quart soufflé or baking dish with nonstick spray.

11. 11

    Transfer the potato mixture to the dish; cover and set aside until ready to bake (up to 2 hours ahead).

12. 12

    Preheat the oven to 450 degrees.

13. 13

    Bake, uncovered, until the top is golden, 30 minutes.