5 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 tablespoon(s) salt
3 large leeks, about 1 1/2 pounds
1/2 cups (1 stick) margarine or butter
1 3/4 cup milk or non dairy substitute, warmed
1 container (8 ounces) sour cream or non dairy substitute
1/4 cup chives, chopped
In 6-quart saucepot, place potatoes, 1 1/2 teaspoons salt, and enough cold water to cover potatoes. Set aside. Cut off root and dark-green tops from leeks. Discard tough outer leaves. Cut leeks into 1/4-inch-wide slices. Rinse leeks in large bowl of cold water, swishing to remove sand; transfer to colander, leaving sand in bowl. Repeat several times. Drain. In nonstick 12-inch skillet, melt margarine over medium heat. Add leeks and cook 20 minutes or until golden and very tender, stirring occasionally. Stir often during last 5 minutes to avoid overbrowning. Meanwhile, heat saucepot of potatoes to boiling over high heat. Reduce heat to low; cover and simmer 10 to 12 minutes or until potatoes are very tender. Drain. In saucepot, with potato masher, mash potatoes until smooth. Stir in milk, sour cream, chives, leek mixture, and remaining salt. Reheat. Serves 6 to 8.