Ingredients:
4 potatoes, peeled and cut into chunks
1 leeks, cleaned and sliced
1 1/2 cups hot water
1/2 teaspoon salt
fresh ground pepper
2 tablespoons nonfat milk
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 souffle 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.
Servings: 4
Time preparation: 20 min.
Time total: 80 min.