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. ---------------------------------------------------------------------------
Nutrition
Ingredients
