Leek Mashed Potatoes

Ingredients

• 4 large baking potatoes cubed peeled
• 0.3 cup butter softened
• 1 tablespoon butter 
• 1 tablespoon chicken soup base 
• 0.3 cup chicken broth dry
• 4  garlic cloves chopped
• 3 tablespoons half-and-half 
• 2 medium leeks 
• 0.3 teaspoon lawry's seasoned salt 
• 4 cups water 

Equipment

• bowl
• sauce pan
• potato masher

Directions

1. Remove root, tough outer leaves, and green tops from leeks.
2. Cut leeks in half lengthwise; rinse and drain. Chop leeks.
3. Cook sherry and 1 tablespoon butter in a large saucepan over medium-high heat until butter melts; add leeks, and saut 5 minutes.
4. Add potatoes, 4 cups water, bouillon granules, and garlic. Bring to a boil; reduce heat, and cook 15 to 20 minutes or until potatoes are tender.
5. Drain.
6. Combine potato mixture, 1/4 cup butter, half-and-half, and salt in a large bowl; mash with a potato masher until smooth.