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.
- 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 See How It's Made
- 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.