Peel 2 lbs Russet potatoes, wash  & trim 2 leeks

Cut potatoes in half and boil in a pot of salted water

Boil until tender,  20-25 min

Thinly slice leeks

In a skillet,  heat 2 tbsp butter

Add leeks,  cook on medium low, stirring often

Cover  and cook on low  for about 6 minutes

When soft,  add butter, milk,  salt and pepper

Stir til butter is melted, turn off heat (it should be soupy!)

Mash drained potatoes

Stir in leek/milk mixture

Add a dab of butter  and serve!