Potatoes, peeled and quartered (1-2 per person)
1/2 teaspoons salt, divided
2 to 3 leeks
2 tablespoons butter or margarine
1/4 cup butter or margarine
1/2 teaspoon ground white pepper
1/2 to 3/4 cup milk

Bring potatoes with salt until potatoes are tender. Approx. 15 minutes. Drain, and cover.

Remove root, tough outer leaves, and tops from leeks. Thinly slice leeks; rinse well, and drain.

Melt 2 tablespoons butter in a large skillet over medium-high heat; add leeks, and saute 5 minutes. (Do not brown.)

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.

Enjoy!