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.