Creamy Leek Mashed Potatoes

Ingredients

• 4 pounds baking potatoes peeled quartered
• 0.5 cup butter 
• 2 tablespoons butter 
• 3 tablespoons buttermilk 
• 0.5 teaspoon ground pepper white
• 3 large to 4 leeks 
• 0.5 cup milk 
• 1.5 teaspoons salt divided

Equipment

• frying pan
• potato masher
• dutch oven

Directions

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