Mashed Potato and Leek "souffle" Recipe #117708
This was so nice, we served it with roasted chicken and a green salad.
Points 2.
by Dancer^
1½ hours | 20 min prep
SERVES 4
- 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
- Combine the potatoes and enough cold water to cover in a medium saucepan, bring to a boil.
- Reduce the heat and simmer until tender, about 10 minutes.
- Drain, reserving 1/4 cup of the cooking liquid.
- Set aside.
- Spray a medium nonstick skillet with nonstick spray and set over medium heat.
- Add the leek, hot water, salt, and pepper.
- Saute over medium-high heat, stirring occasionally and adding more hot water, if necessary, until the leek is tender and the liquid has evaporated.
- 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.
- Stir in the cooked leak.
- Spray a 1 quart soufflé or baking dish with nonstick spray.
- Transfer the potato mixture to the dish; cover and set aside until ready to bake (up to 2 hours ahead).
- Preheat the oven to 450 degrees.
- Bake, uncovered, until the top is golden, 30 minutes.
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5 stars