GARLEEKY MASHED POTATOES
3 T butter
3 cloves garlic, minced
2 large leeks, trimmed, white and light green parts only, sliced thinly
salt and pepper to taste
3 - 4 baking potatoes
1 T Parmesan cheese
5 T cream
Boil potatoes in salted water to cover until very tender, about 30
minutes. Drain and peel.
Heat 2 T butter in a skillet over low heat. Add the leeks and
garlic and cook, stirring, until tender but not browned, about 25
minutes. Puree the leeks and garlic in a blender or food processor.
Mash the potatoes. Beat in cream, 1 T butter, Parmesan cheese, and
garlic/leek puree. Salt and pepper to taste.