Leek Mashed Potatoes

1. 1

   Remove root, tough outer leaves, and green tops from leeks. Cut leeks in half lengthwise; rinse and drain. Chop leeks.

2. 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. 3

   Combine potato mixture, 1/4 cup butter, half-and-half, and salt in a large bowl; mash with a potato masher until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.