12 baking potatoes, skinned and cut into cubes
4 large leeks
2 tbs. butter
1/2 stick butter (optional)
2 cups chicken broth
1 cup sour cream
1/2 cup milk
Boil potatoes with salt for 15-20 minutes.
Simmer leeks in chicken broth for 3-4 minutes. Add salt and pepper to taste. Puree.
Drain potatoes and put through a ricer or mash. Add leeks, sour cream, butter, and milk, adding the milk slowly so that you don't put too much and then have watery mashed potatoes.
Add more salt and pepper to taste.
Can be reheated in microwave before serving.