Categories: Vegetables- Potatoes

Ingredients

• 4 lbs. baking potatoes, peeled and quartered
• 1 1/2 tsp. salt, divided
• 3 to 4 large leeks
• 2 Tbsp. butter or margarine
• 1/2 cup butter or margarine
• 1/2 tsp. ground white pepper
• 1/2 to 3/4 cup milk
• 3 Tbsp. buttermilk

Directions

1. Bring potatoes, 1 tsp. salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until potatoes are tender. Drain and keep warm.
2. Remove root, tough outer leaves, and tops from leeks, leaving 2 inches of dark leaves. Thinly slice leeks; rinse well, and drain.
3. Melt 2 Tbsp. butter on a large skillet over medium /-high heat; add leeks and saute 5 minutes. (Do not brown.)
4. ash potatoes with a potato masher; stir in remaining 1/2 tsp. salt, 1/2 cup butter and next 3 ingredients until blended. Stir in leeks.

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