Leek Mashed Potatoes

• 2 medium leeks
• 1/4 cup dry sherry or chicken broth
• 1 tablespoon butter or margarine
• 4 large baking potatoes, peeled and cubed
• 4 cups water
• 1 tablespoon chicken bouillon granules
• 4 garlic cloves, chopped
• 1/4 cup butter or margarine, softened
• 3 tablespoons half-and-half
• 1/4 teaspoon seasoned salt

1. Remove root, tough outer leaves, and green tops from leeks. Cut leeks in half lengthwise; rinse and drain. Chop leeks.
2. Cook sherry and 1 tablespoon butter in a large saucepan over medium-high heat until butter melts; add leeks, and saute 5 minutes. Add potatoes, 4 cups water, bouillon granules, and garlic. Bring to a boil; reduce heat, and cook 15 to 20 minutes or until potatoes are tender. Drain.
3. Combine potato mixture, 1/4 cup butter, half-and-half, and salt in a large bowl; mash with a potato masher until smooth.

leeks, sherry, butter, baking potatoes, water, chicken bouillon granules, garlic, butter, salt

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