2 lbs potatoes, peeled, cut into 1" chunks
4 minced garlic cloves
2 leeks, white and green parts only
1/4 cup butter
3/4 tsp salt
1/4 tsp pepper
3 tbsp olive oil
1 (5 oz can) fat-free evaporated milk

In a large pot, combine potatoes and garlic with enough water to cover. Bring to boil, cook until tender, about 15 minutes. Drain well. Reserve 1/2 cup cooking water. Cut each leek in half lengthwise, rinse well.

Cut 1 piece in half crosswise. Slice one of these pieces lengthwise into 1/4" wide strips. Chop remaining leeks into 1" pieces.

In a large skillet, over medium-high heat, melt butter. Add chopped leeks, salt, and pepper. Cook, stirring occasionally until tender.

In a small skillet, heat oil over medium heat. Add leek strips, cook until crisp. Drain on paper towels. Stir potatoes, milk, and reserved cooking water into chopped leeks. Mash. Serve garnished with crisp leeks. Better than plain old mashed potatoes!

Submitted by: Sherry Monfils