Ingredients

• 3 lbs yukon gold potatoes, scrubbed, peeled and cubed
• 1/2-3/4 cup milk
• 3 ounces cream cheese, cut into cubes
• 3 tablespoons butter
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon fresh ground black pepper
• 1/8-1/4 teaspoon paprika
• 1 teaspoon chopped parsley
• 2 leeks, finely chopped (white and light green parts only)
• 2 tablespoons butter

Instructions

1. Put diced potatoes in a large saucepan and cover with water. Bring to a boil and cover and simmer 12 minutes or until tender. Drain; return cooked potatoes to pot.

2. While potatoes are cooking: In a skillet over med-high heat, melt 2 tbsp butter and add chopped leeks. Sautée the leeks, stirring often, for about 5 minutes, or until leeks are soft (slightly brown is OK).

3. Add the cooked chopped leeks to the pot of drained, cooked potatoes. Add the milk, cubed cream cheese, 3 tbsp butter, salt, pepper, paprika, and parsley.

4. Mash everything together w/ potato masher to desired consistency. (I like this a little on the chunkier side).