2 lbs yellow potatoes
2 medium leeks
3 tbs butter
½ cup cream
Slice potatoes in half lengthwise (if using new potatoes, there’s no need to peel). Place in a large pot and cover with cool water. Bring to a boil and cook until tender to the tip of a knife; drain.
Meanwhile, thinly slice leeks (white and light green parts only). In a small pot, melt 2 tbs of the butter over medium-low heat. Add leeks and cook until tender. Add cream and simmer until potatoes are cooked.
Mash potatoes together with remaining butter. Mash in leek mixture, season to taste, and serve.