Creamy Mashed Potatoes with Leeks

Serves: 4
Total Time: 20 min.

INGREDIENTS

2 lbs russet potatoes, peeled and cut into chunks
2 leeks, tough tops removed, rinsed and chopped
5 T butter, divided, plus more for garnish
1 t kosher salt, divided
1/2 t fresh ground black pepper
1/4 c milk
1/4 c buttermilk

Preparation:

Place potatoes in a medium pot, cover with water and bring to a boil. Cook for about 20 minutes, until potatoes are soft and pierce easily with a fork.

Meanwhile, melt 3 T butter in a heavy bottom skillet over medium heat. Stir in leeks, 1/2 t salt and pepper and sautee until tender and starting to caramelize, about 10 minutes. Remove from heat.

Strain potatoes and return to pot. Cook over medium heat for 2 minutes. (This helps to dry the potatoes and make them fluffier.) Add remaining 2 T butter, 1/2 t kosher salt, milk and buttermilk to pot and mash until an even texture is achieved. Stir in leeks. Transfer mashed potatoes to serving bowl and dot with additional butter for garnish.