Photo: Becky Luigart-Stayner; Styling: Cindy Barr 
Hands-on Time
15 Mins
Total Time
35 Mins
Yield
Serves 8 (serving size: 2/3 cup)

The key to perfect, fluffy spuds is not overworking them with an electric mixer; a ricer (or food mill, if you have one) or potato masher is the best tool for the job.

How to Make It

Step 1

Place potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain. Press potatoes through a ricer back into pan, or mash with a potato masher to desired consistency.

Step 2

Add half-and-half, 1 tablespoon melted butter, kosher salt, and black pepper; stir well. Melt 1 tablespoon butter in a medium skillet over medium heat. Add leek; cook 4 minutes or until tender, stirring frequently. Stir into potatoes.

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