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1
Bring a large pot of water to a boil and salt generously.
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2
Meanwhile, cut away thick stems of broccoli crowns as close to the crown as possible, but leave crowns intact.
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3
Set aside stems for another purpose (such as pickled broccoli stems).
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4
When water comes to a boil drop in the broccoli crowns.
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5
Boil 5 minutes, flipping them over from time to time so they cook evenly.
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6
Using tongs, carefully transfer to a bowl of cold water, then drain thoroughly, place on a dish towel to drain more, then chop fine and set aside in a bowl.
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7
Add potatoes to the pot, turn down heat to medium-low and boil gently, partially covered, until potatoes are tender, 25 to 30 minutes.
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8
Drain, return to pot and cover tightly.
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9
Let potatoes steam in the dry pot for 5 minutes or longer.
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10
Heat olive oil over medium heat in a heavy skillet and add leeks.
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11
Cook, stirring often, until they begin to wilt, about 3 minutes.
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12
Add salt to taste and continue to cook, stirring, until very tender, about 3 to 5 more minutes.
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13
Remove from heat.
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14
Mash potatoes with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill.
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15
Season generously with salt and pepper.
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16
Add finely chopped broccoli and beat together.
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17
Heat butter with 3/4 cup of the milk until butter melts and beat into mashed potatoes.
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18
Stir in leeks and mix until well blended.
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19
If desired, add the last 1/4 cup milk.
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20
Taste and adjust salt and pepper.
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21
Serve hot.
