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!
Enjoy!