Mashed Potato And Leek Souffle

• 4 potatoes, peeled and cut into chunks
• 1 leek, cleaned and sliced
• 1 1/2 cups hot water
• 1/2 teaspoon salt
• fresh ground pepper
• 2 tablespoons nonfat milk

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 souffle 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.

potatoes, water, salt, fresh ground pepper, nonfat milk

Taken from www.food.com/recipe/mashed-potato-and-leek-souffle-117708 (may not work)