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Mashed Potato and Leek "souffle"

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“This was so nice, we served it with roasted chicken and a green salad. Points 2.”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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