Leek and Garlic Mashed Potatoes

A big bowl of mashed potatoes is a great side to any meal. I like to add the sauteed leeks, they have a slight onion and sweet flavor. This is easy enough to make dairy or parve. With the garlic and some creamer or nondairy creamer this is a savory, smooth and delicious dish.

Ingredients:

2 pounds Yukon Gold Potatoes peeled and boiled till fork tender

1 medium sized leek cleaned and sliced

4 cloves of garlic grated

4 tablespoons margarine

1/3 cup non dairy creamer or creamer

salt and pepper

Since the leeks grow in a sandy soil they tend to have dirt between the layers. They take a little TLC to prepare, but it is well worth it.

Chop off top of leek here the dark green begins.

Peel off any bruised or fibrous looking outer layers.

Soak leeks in a cold water bath, for about 15 minutes, swish around a little before you remove the leeks from the water and blot with paper towel, and slice thin.

Cut off bottom of leek about 1/2 above where roots end.

Cut leek in half length wise and across, so you are cutting it in quarters.

Peel and boil your Yukon gold potatoes in salty water till fork tender.

In a saute pan over medium heat melt 4 tablespoons of margarine. I know this seems like a lot but you need it to moisten the potatoes. If you are making this a dairy dish use butter. Add leeks and grated garlic. constantly stirring, cook till tender and a vibrant green color. Add salt and pepper.