Leek Mashed Potatoes with Baked Chicken

4 boneless, skinless chicken breasts
4 med. potatoes, peeled and diced
1 chicken bouillon cube, crushed
water
2 tsp. olive oil
1/2 cup chopped Leek
1/2 cup shredded Colby cheese (or cheese of your choice)
1 chicken bouillon cube, crushed

Preheat oven to 350 degrees.  Place chicken breasts on a baking dish lined with foil.  Bake until done and juice runs clear.  Remove chicken to a dish.  Pour drippings into a medium size saucepan.  Place potatoes in pan with the drippings.  Add enough water to slightly cover.  Add crushed bouillon cube.  Boil until potatoes are done.  While potatoes are cooking, in a small skillet heat oil.  Add leeks and cook over med. high heat until leek starts to brown.  Set aside.  When potatoes are done, pour liquid into a small bowl.  Add cheese and leeks to potatoes and using a mixer cream potatoes adding liquid the potatoes were boiled in a little at a time as needed.  Mix until creamy and smooth.  Serve potatoes on a plate with chicken on top.

Comment:  This is a chicken dish yet the potatoes are the highlight.  The browned leeks are so good that I really didn't care that I did or didn't have the chicken.  I did cut up the chicken into bite size pieces and ate it by coating it with the potatoes.  I think the flavor really comes from the chicken drippings, bouillon and using this mixture to thin them instead of using milk.  I will actually be making the potatoes by themselves without the drippings and hope they still come out good, which I feel they will.  You could use this recipe with pork and even beef so Think With Your Taste Buds and create your own combination.

Comments from Food Tester Carol:  Martha's ingenious use of sauteed leeks in the broth-based mashed potatoes brings a wallop of flavor.  You will want to keep leeks stocked in your fridge from now on.  The leeks lend a country hardiness to the potatoes and the chicken making this a special comfort food.