Makes 4 servings. Difficulty
3 large russet potatoes, peeled & cubed into small pieces 1/4 cup buttermilk 4 tablespoons butter, divided 1 small leek, tender green and white part only, halved lengthwise and sliced thin crosswise Salt and pepper
In a medium skillet, melt 1 tablespoon butter over medium heat. Add leeks, sauté until tender, about 5-7 minutes.
In a sauce pan cover potaotes with water and cook until very tender. Strain off water.
Add 3 tablespoons butter to potatoes and mash until until butter is melted. Add buttermilk and stir well. Salt and pepper to taste.