1 pound potatoes
1 pound leeks
2 Tb butter
1 cup milk (more or less, depending on dryness of potatoes)
Salt and freshly ground pepper
- Scrub the potatoes and boil in salted water until cooked through.
- While the potatoes are cooking, wash and slice the leeks into thin rounds. If the leeks are gritty, slice them longitudinally and rinse well before slicing.
- Melt the butter in a heavy pot. Toss in the leeks and season with salt and freshly ground pepper. Cover and cook on low heat until soft and tender.
- As soon as the potatoes are cooked, drain, peel, and mash.
Bring the milk to the boiling point in a small pan. Beat the buttered leeks and their juices into the potatoes along with enough boiled milk to make a soft texture. Season with salt and freshly ground pepper. Serve immediately with a lump of butter melting in the center.