Ingredients

• 3 pounds Yukon gold potatoes, peeled, cut into large chunks
• Water
• 2 teaspoons salt
• 1 ½ cups Gandy’s Dairy whole milk or half & half
• 4 large garlic cloves, peeled
• 3 tablespoons butter
• 1 large leek, chopped
• 1 teaspoon salt
• ¼ teaspoon ground black pepper

How to

1. Place potatoes in 4-quart saucepan. Cover with water; add 2 teaspoons salt. Cook over high heat until water comes to a boil. Reduce heat to medium; cook potatoes 20 minutes or until fork tender. Drain well.
2. Meanwhile, in 1-quart saucepan combine milk and garlic cloves. Cook over high heat until milk just comes to a boil. Reduce heat to low; simmer for 15 minutes or until garlic is soft.
3. In 10-inch skillet melt butter over medium heat; add leeks. Cook, stirring occasionally, 5 to 8 minutes or until tender.
4. In large bowl combine potatoes, garlic-milk mixture, leeks, 1 teaspoon salt and pepper. Mash with potato masher or beat with hand mixer until well blended and smooth.