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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	4		peeled cut	-	-	-	-
leek	1		sliced	54.29	12.5935	1.335	0.267
hot water	1 1/2	1/2		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
pepper			ground	-	-	-	-
nonfat milk	2	tablespoons		10.4125	1.5190000000000001	1.0321	0.0245

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.