Ingredients
1 lb. potatoes, peeled, quartered lengthwise, sliced
1 lb. leeks, tough green parts removed, cleaned, finely sliced
Salt
2 quarts boiling water
3 tbsp. unsalted butter
Preparation
Add the potatoes and leeks to the salted, boiling water and cook, covered, at a light boil until the potatoes begin to cook apart - or until, when one is pressed against the side of the saucepan with a wooden spoon, it offers no resistance to crushing - about 30 to 40 minutes, depending on the potatoes. Add the butter at the moment of serving, after removal from the heat.
