MASHED POTATOES WITH CARROTS AND LEEKS

Mashed Potatoes with Carrots and Leeks image

Yield Makes 4 servings

Number Of Ingredients 7

1 leek (white and pale green parts only), coarsely chopped
2 lb potatoes, preferably Yukon Gold or russet (baking) potatoes
2 carrots, cut into 1/2-inch chunks
1/2 stick (1/4 cup) unsalted butter
3/4 cup whole milk
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

Wash chopped leek well in a bowl of cold water, then lift out and drain well.
Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.
While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes.
Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.