INGREDIENTS

INSTRUCTIONS

In a large heavy skillet cook the leeks and 4 tablespoons of the
butter, covered, over moderate heat, stirring occasionally, for 8 to
10 minutes, or until they are very tender, and keep them warm. In a
kettle combine the potatoes, peeled and cut into 1-inch pieces, the
garlic, and enough water to cover the potatoes by 1 inch, bring the
water to a boil, and simmer the potatoes for 10 to 15 minutes, or
until they are tender. Drain the potatoes and garlic in a large
colander, return the potatoes to the kettle, reserving the garlic,  and
cook them over moderate heat, shaking the kettle, for 30 seconds  to
let any excess liquid evaporate. Peel the reserved garlic, force  the
garlic and the potatoes through a ricer or the medium disk of a  food
mill into a bowl, and stir in the remaining 2 tablespoons  butter, the
leeks, the milk, and the salt and pepper to taste.  Serves 6 to 8.
Gourmet January 1990  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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