3 lbs small red potatoes, quartered
6 tbsp. butter
4 leeks, white and light green parts only, chopped
1 tsp. caraway seeds
1/4 tsp. pepper
1 tsp salt

In a large pot, combine quartered potatoes with enough salted water to cover by 1-inch. Over high heat, bring to boil. Reduce heat to medium. Cook until potatoes are tender. Drain well.

In a large skillet, melt butter over medium heat, Add leeks caraway seed, and pepper. Cook, stirring occasionally, until leeks are tender, about 10-12 minutes. Stir in potatoes and salt.

Cook, stirring until combined and heated through. Transfer to serving bowl and serve hot with corned beef and cabbage with apples.

Submitted by: Sherry Monfils