Leek and Mashed Potato Soufflé Recipe
This is another much-loved recipe that yields excellent results. This dish could easily be made with just few handy ingredients. The great combination of leek and potatoes is the highlight of this dish. The richness and starchiness of potatoes and the subtle sweetness of the leek is a great match to produce a yummy and healthy dish. Leeks, like garlic and onions, contain many of the same beneficial nutrients found in these health promoting spices. Leeks are known to contain high amounts of flavonoids and sulfur-containing nutrients that in turn, protect our blood vessels from damage and help them dilate and relax. The preparation of leeks is just like how you prepare onions and garlic. It is recommended to cut them thinly and letting them stand for 5 minutes before sautéing to enhance their health-promoting qualities. It is also healthier to sauté leeks in olive oil and a little cream, allowing them to simmer until tender. This recipe is quite easy, although the time it takes is a bit prolonged; the results are definitely worth the wait. Simply follow these simple steps.
Ingredients
- 4 potatoes, peeled and cut into chunks
- 1 leek, cleaned and sliced (180 g)
- 1½ cups hot water (360 ml)
- ½ teaspoon salt (2.5 g)
- Fresh ground pepper
- 2 tablespoons nonfat milk (30 ml)
Instructions
- In a medium saucepan filled with enough water to cover, submerge potatoes and bring to a boil. Reduce the heat and simmer until tender for about 10 minutes.
- Drain the cooked potatoes, reserving ¼ cup of the cooking liquid and then set aside.
- In a medium nonstick skillet sprayed with nonstick spray and set over medium heat, sauté or cook the leek in hot water, and then add salt and pepper.
- Continue cooking, stirring occasionally and adding more hot water, if needed, until the leek is tender and the liquid has entirely evaporated.
- In a large mixing bowl, mash the potatoes with a potato masher or electric mixer. Stir in milk and gradually add the reserved cooking liquid, one tablespoon at a time, until the potatoes are smooth and fluffy.
- Add the cooked leak into mashed potato mixture.
- Spray a 1 quart soufflé or baking dish with nonstick spray, and then transfer the potato mixture into the dish.
- Cover and set aside until ready to bake. Preheat the oven to 450 degrees Fahrenheit.
- Bake the potato mixture, uncovered, until the top is golden, for about 30 minutes.
Notes
Serve leek and mashed potato soufflé with roasted chicken and a green salad
