Mashed Potatoes with Carrots and Leeks

1. 1

   Wash chopped leek well in a bowl of cold water, then lift out and drain well.

2. 2

   Peel potatoes and cut into 2-inch pieces.

3. 3

   Cover with cold water in a 3- to 4-quart saucepan.

4. 4

   Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes.

5. 5

   Drain and return to saucepan.

6. 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. 7

   Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes.

8. 8

   Add milk, salt, and pepper and simmer, stirring, 2 minutes.

9. 9

   Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.

* Per serving · 4 servings · Values may vary.

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