1 lg. bunch leeks, white part & 2" of green, chopped
3 tbsp. butter
5 lbs. baking or all purpose potatoes
6 tbsp. butter
1/2 - 1 c. cream or milk
Salt & pepper
4 tbsp. chopped parsley
Butter & paprika

Melt butter and add leeks. Stir to coat with butter. "Sweat" leeks with lid on for 10 to 15 minutes or until leeks are tender. Salt and pepper.

POTATOES: Peel and boil potatoes in salted water until tender. Drain well and put potatoes through a "ricer" or masher. Whip butter into potatoes gently. Add some of the cream or milk and just mix until potatoes are creamy. Add salt and pepper and parsley. DO NOT OVERBEAT POTATOES.

ASSEMBLY: Butter a large baking dish. Spoon half of potatoes into dish and spread evenly. Sprinkle leeks. Repeat potatoes. Dot with more butter and sprinkle with paprika. Bake, covered for 35 to 40 minutes. (Uncover last 5 to 7 minutes to brown lightly.)

Can be made morning of serving and left at room temperature, covered.

Can be frozen and cooked from frozen for approximately 1 hour.

Potatoes are better frozen than refrigerated.