Mashed Potato and Leek "souffle"

Recipe by Dancer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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