Leek and Chive Mashed Potatoes
5 lbs Yukon gold potatoes peeled and cut into 1 inch chunks.
1 tablespoon salt
3 large leeks (about 1.5 lbs)
1/2 cup margarine or butter (1 stick)
1 3/4 cups whole milk, warmed
1 container (8 oz) sour cream
1/4 cup chopped chives
1. In 6-quart saucepot, place potatoes, 1 1/2 teaspoons salt, and enough water to cover the potatoes. Set aside.

2. Cut off root and dark-green tops from leeks. Discard tough outer leaves. cut leeks into 1/2 inch wide slices. Rinse leeks in large bowl of cold water, swishing to remove sand; transfer to colander, leaving sand in bowl. Repeat several times.

3. In nonstick 12 inch skillet, melt margarine over medium heat. Add leeks and cook 20 minutes over medium heat. Add leeks and cook 20 minutes or until golder and very tender, stirring occasionally. Stir often during last 5 minutes to avoid over-browning.

4. Meanwhile, heat saucepot of potatoes to boiling over high heat. Reduce the to low; cover and simmer 10 to 12 minutes or until potatoes are very tender. Drain.

5. In saucepot, with potatoe masher, mash potatoes until smooth. Sitr in milk, sourcream, chives, leek mixture and remaining salt. Reheat

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