Ingredients

• 3 pounds Yukon gold potatoes, peeled, cut into large chunks 
• Water 
• 2 teaspoons salt 
• 1 ½ cups Oak Farms whole milk or half & half 
• 4 large garlic cloves, peeled 
• 3 tablespoons butter 
• 1 large leek, chopped 
• 1 teaspoon salt 
• ¼ teaspoon ground black pepper 

How to

1. Place potatoes in 4-quart saucepan.  Cover with water; add 2 teaspoons salt.  Cook over high heat until water comes to a boil.  Reduce heat to medium; cook potatoes 20 minutes or until fork tender.  Drain well. 
2. Meanwhile, in 1-quart saucepan combine milk and garlic cloves.  Cook over high heat until milk just comes to a boil.  Reduce heat to low; simmer for 15 minutes or until garlic is soft.  
3. In 10-inch skillet melt butter over medium heat; add leeks.  Cook, stirring occasionally, 5 to 8 minutes or until tender. 
4. In large bowl combine potatoes, garlic-milk mixture, leeks, 1 teaspoon salt and pepper.  Mash with potato masher or beat with hand mixer until well blended and smooth.