Ingredients:
2 medium leeks (white and pale green parts), quartered lengthwise, then finely chopped
½ teaspoon sea salt
2 teaspoon unsalted butter
1½ pounds potatoes
2/3 cup milk, or alternative, heated
½ teaspoon freshly ground pepper
Directions:
1. Wash leeks in a bowl of water then lift into a sieve to drain.
2. Cook leeks with ¼ teaspoon salt in 1 teaspoon butter in a 10-inch skillet over moderately low heat, stirring occasionally, until soft and beginning to brown, about 6-8 minutes, then transfer to a bowl. Reserve skillet.
3. Quarter the potatoes (peeling optional), then cover with salted cold water by 1-inch in a 4-quart saucepan and simmer until tender, about 20-25 minutes.
4. Drain the potatoes and force through a ricer or mash with a hand masher in the pot, or put back in the pan if using a ricer. Stir in heated milk, leeks and pepper.
Serves 6