Nif'S Buttermilk Mashed Potatoes With Sauteed Leeks

• 2 lbs potatoes, peeled and cubed (2-inch - 3-inch cubes)
• 2 tablespoons olive oil
• 2 cups leeks, whites and light greens, cut into 1/4-inch slices and rinsed
• 1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary, minced
• 1 cup fat-free buttermilk, slightly warmed
• sea salt & freshly ground black pepper

1. Boil potatoes in salted water until fork tender.
2. Meanwhile, saute leeks in olive oil over medium heat in a nonstick pan until slightly golden, about 4 minutes. Add rosemary and stir for an additional minute or so - until you can smell it).
3. Strain the potatoes when they are tender but do not rinse. Add buttermilk and mash or use a hand blender on low (never high!) to mash them. Add most of the leek mixture and salt and pepper to taste ~ important!
4. Scoop into a serving dish and sprinkle reserved leek mixture on top.

potatoes, olive oil, leeks, fresh rosemary, buttermilk, salt

Taken from www.food.com/recipe/nifs-buttermilk-mashed-potatoes-with-sauteed-leeks-386951 (may not work)