Creamy Leek Mashed Potatoes

• 4 pounds baking potatoes, peeled and quartered
• 1 1/2 teaspoons salt, divided
• 3 to 4 large leeks
• 2 tablespoons butter or margarine
• 1/2 cup butter or margarine
• 1/2 teaspoon ground white pepper
• 1/2 to 3/4 cup milk
• 3 tablespoons buttermilk

1. Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until potatoes are tender. Drain, and keep warm.
2. Remove root, tough outer leaves, and tops from leeks, leaving 2 inches of dark leaves. Thinly slice leeks; rinse well, and drain.
3. Melt 2 tablespoons butter in a large skillet over medium-high heat; add leeks, and saute 5 minutes. (Do not brown.)
4. Mash potatoes with a potato masher; stir in remaining 1/2 teaspoon salt, 1/2 cup butter, and next 3 ingredients until blended. Stir in leeks.

baking potatoes, salt, leeks, butter, butter, ground white pepper, milk, buttermilk

Taken from www.myrecipes.com/recipe/creamy-leek-mashed-potatoes (may not work)