Mashed Potatoes with Carrots and Leeks

• 1 leek (white and pale green parts only), coarsely chopped
• 2 lb potatoes, preferably Yukon Gold or russet (baking) potatoes
• 2 carrots, cut into 1/2-inch chunks
• 1/2 stick (1/4 cup) unsalted butter
• 3/4 cup whole milk
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Wash chopped leek well in a bowl of cold water, then lift out and drain well.
2. Peel potatoes and cut into 2-inch pieces.
3. Cover with cold water in a 3- to 4-quart saucepan.
4. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes.
5. Drain and return to saucepan.
6. While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain.
7. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes.
8. Add milk, salt, and pepper and simmer, stirring, 2 minutes.
9. Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.

only, potatoes, carrots, butter, milk, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/mashed-potatoes-with-carrots-and-leeks-109125 (may not work)