Mashed Potato And Leek Souffle Recipes

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LEEK MASHED POTATOES



Leek Mashed Potatoes image

Provided by Sandra Lee

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 8

4 pounds russet potatoes
Kosher salt
2 leeks, white parts only
6 tablespoons butter
Freshly ground black pepper
1 cup milk
1 tablespoon chopped garlic
2 sprigs fresh thyme

Steps:

  • Peel the potatoes and cut them into 1-inch pieces. Put them into a large pot of cold water. Add a big pinch of salt and put the pot over high heat. When it comes to a boil, cook until the potatoes are just cooked through, about 20 minutes.
  • While the potatoes are cooking, slice the leeks into small pieces and thoroughly wash to remove any dirt. Put a medium skillet over medium-low heat and add 2 tablespoons butter. When the butter is melted, add the leeks and season with salt and pepper. Cook the leeks until they are very soft, being careful not to let them color or burn, about 20 minutes.
  • Drain the potatoes in a colander. Then put the potatoes back into the pot and let the potatoes dry out a bit while you finish the leeks.
  • In a small pot over low heat, add the milk, the remaining 4 tablespoons butter, garlic and thyme and warm it up. Strain the garlic and thyme from the warm milk and stir the milk into the potatoes using a wooden spoon. Mash with a potato masher, breaking up the big lumps. Stir in the melted leeks, taste and season with salt and pepper. Reserve 2 cups for another use if desired, such as the Round 2 Recipe Thanksgiving Pie. Cover the rest and keep warm until ready to serve.

MASHED POTATO SOUFFLE



Mashed Potato Souffle image

Topped with sharp cheddar cheese and whipped cream, this family recipe from TV chef Sarah Mastracco is a luscious side dish.

Provided by Martha Stewart

Number Of Ingredients 9

4 tablespoons unsalted butter, plus more for baking dish
5 pounds russet potatoes, peeled and halved crosswise
1 cup milk
1/2 cup sour cream
4 ounces cream cheese, room temperature
Coarse salt and freshly ground black pepper
1 1/2 cups heavy cream
6 ounces sharp or extra-sharp cheddar cheese, grated on large holes of a box grater
3 tablespoons fresh chopped chives

Steps:

  • Preheat oven to 350 degrees. Butter a large shallow baking dish; set aside.
  • Fill a large pot with 2 to 3 inches of water; set a steamer insert into pot and add potatoes to insert. Cover and steam potatoes until tender and easily pierced with the tip of a sharp knife, about 15 minutes. Pass potatoes through a ricer into a large bowl.
  • In a small saucepan, heat butter and milk over medium heat until butter is melted. Add milk mixture to potatoes, along with sour cream, cream cheese, 1 tablespoon salt, and pepper; fold to combine. Transfer potato mixture to prepared dish.
  • In a medium bowl, whisk heavy cream until medium peaks form. Fold in cheese and season with salt and pepper; spoon cream over potatoes, spreading evenly to cover. Transfer to oven and bake until potatoes are heated through and top is light brown, about 30 minutes. Let stand 10 minutes; garnish with chives and serve.

LEEK AND POTATO SOUFFLé WITH HAM AND FONTINA



Leek and Potato Soufflé With Ham and Fontina image

Contain your skepticism: A soufflé made with mashed potatoes doesn't have to be heavy, as David Tanis revealed in 2012. "The two textures can complement each other, resulting in a dish that tastes light but has an underlying heartiness," he says. This one gets added flavor from leeks and ham. If you're new to soufflé-making, this is a good place to start. The potatoes provide a structure that a regular butter and flour roux don't, he wrote, so it's less likely to fall.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 1/2 pounds yellow-fleshed potatoes, like Yukon or Bintje, peeled and chopped
1 1/2 cups half-and-half or milk
Salt and pepper
2 tablespoons butter
2 medium leeks, white and tender green parts, diced (about 2 cups)
1 teaspoon chopped fresh thyme
2 garlic cloves, minced
Pinch cayenne
Grated nutmeg, to taste
4 ounces thick-sliced cooked ham, diced
4 ounces coarsely grated fontina or Gruyère
3 eggs, separated
1 tablespoon butter for buttering the baking dish
1 ounce finely grated Parmesan

Steps:

  • Heat the oven to 375 degrees. In well-salted water, boil the potatoes until tender, then drain, put in a large mixing bowl and mash with the half-and-half. Cool slightly.
  • Heat 2 tablespoons butter in a skillet over medium heat. Add the leeks, season with salt and pepper and cook until softened but still bright green, 3 to 4 minutes. Add thyme and garlic and cook for 1 minute more. Add the cooked leeks to the mashed potatoes and mix well. Add the cayenne, nutmeg, ham and Fontina or Gruyère. Mix well, taste and adjust seasoning. (It should be fairly well seasoned, as the egg, when added, will dilute the flavor.) Beat in the 3 egg yolks.
  • Butter a 2-quart baking dish and sprinkle the bottom and sides with half the grated Parmesan.
  • In a clean bowl, beat the egg whites to stiff peaks. Stir 1/3 of the beaten whites into the potato mixture to lighten and thin it slightly. Quickly fold in the remaining whites, then scrape the soufflé batter into the prepared dish. Sprinkle the top with the remaining Parmesan.
  • Bake for about 40 minutes, until nicely browned. Check the center for doneness with a paring knife or skewer. May rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 14 grams, Sodium 644 milligrams, Sugar 4 grams, TransFat 0 grams

MASHED POTATO AND LEEK "SOUFFLE"



Mashed Potato and Leek

Make and share this Mashed Potato and Leek "souffle" recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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 soufflé 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.

MASHED POTATOES WITH LEEKS



Mashed Potatoes with Leeks image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

2 1/2 pounds Yukon Gold potatoes (5 to 6 medium), peeled and chopped
Kosher salt
2 sticks salted butter, cut into pieces, at room temperature
2 leeks (white and light green parts), thinly sliced and rinsed
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
Freshly ground pepper
1/2 to 3/4 cup milk, warmed

Steps:

  • Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are very tender but not falling apart, about 15 minutes.
  • Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the leeks, thyme and rosemary. Cook, stirring, until the leeks soften, 12 to 15 minutes; season with salt and pepper and set aside.
  • Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Add the remaining 1½ sticks butter, reserving 1 tablespoon for topping, and mash with a potato masher until smooth and the butter has melted. Gradually mash in ½ cup milk and ½ teaspoon salt until creamy, adding up to ¼ cup more milk as needed. Season with salt and pepper and stir in the cooked leeks.
  • Transfer the potatoes to a bowl; top with the remaining butter before serving.

LEFTOVER MASHED POTATO SOUFFLé



Leftover Mashed Potato Soufflé image

Got a bunch of leftover mashed potatoes? Make a meal out of it with this yummy, quickly assembled soufflé recipe. Done in less than 1/2 hour.

Provided by TJW2725

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

3 eggs, separated
2/3 cup monterey jack cheese, shredded
salt and pepper
1/4 teaspoon nutmeg (to taste)
2 cups mashed potatoes, leftover

Steps:

  • Preheat oven to 300 degrees Fahrenheit.
  • Beat the egg whites in a bowl until you can make peaks in them.
  • Meanwhile, add the egg yolks, cheese, salt, pepper, and nutmeg to the mashed potatoes.
  • Fold the egg whites into the potato mixture.
  • Bake in a soufflé dish for 20 minutes or until lightly browned on top.
  • Variations:.
  • Add chopped cooked bacon, fresh herbs, or shredded pork or chicken. Use what you have on hand.

Nutrition Facts : Calories 211.8, Fat 9.9, SaturatedFat 5.1, Cholesterol 158.4, Sodium 471.4, Carbohydrate 18.9, Fiber 1.6, Sugar 1.9, Protein 11.3

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