Mashed Potato and Leek "souffle"

READY IN: 1hr 20mins
Recipe by Dancer

This was so nice, we served it with roasted chicken and a green salad. Points 2.

Top Review by Ms B.

I made some adjustments to this recipe, and produced an excellent result. I mashed my potatoes with a couple of tablespoons of unsalted butter and added some heavy cream instead of the the nonfat milk and reserved potato water. I also sautéed my leeks in a bit of olive oil and added cream to simmer them until tender. The subtle, sweet flavor of the leeks is an excellent complement to the potatoes. Even my non-mashed-potato-eating hubby had 2 servings. I realize that I upped the fat and calories of the dish, but believe that my additions really richened the end result. They completed a menu of crab legs and a spinach salad. We will make them (my way) again.

Ingredients Nutrition


  1. Combine the potatoes and enough cold water to cover in a medium saucepan, bring to a boil.
  2. Reduce the heat and simmer until tender, about 10 minutes.
  3. Drain, reserving 1/4 cup of the cooking liquid.
  4. Set aside.
  5. Spray a medium nonstick skillet with nonstick spray and set over medium heat.
  6. Add the leek, hot water, salt, and pepper.
  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. 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. Stir in the cooked leak.
  10. Spray a 1 quart soufflé or baking dish with nonstick spray.
  11. Transfer the potato mixture to the dish; cover and set aside until ready to bake (up to 2 hours ahead).
  12. Preheat the oven to 450 degrees.
  13. Bake, uncovered, until the top is golden, 30 minutes.

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