From Asparagus to Zucchini: a guide to farm-fresh, seasonal produce

1 pound new potatoes, cut in half                      ¼ cup milk, warmed

2 TBSP butter                                                  salt and pepper

3 medium leeks, white and light green parts

Cook potatoes in boiling water until tender.  Meanwhile, melt butter in heavy, medium skillet over medium-low heat. Add leeks and cook, stirring frequently until tender and beginning to color, 8-10 minutes.  Drain potatoes and return to pot.  Mash.  Mix in warmed milk. Stir in leek mixture.  Season with salt and pepper to taste. 

Makes four servings.