The easiest way to clean leeks is to cut them up first. Trim off the ends, cut them in half lengthwise, then thinly slice them. Place the slices in a large bowl of cool water and toss well, separating the layers, to rinse away any dirt. Allow the dirt to fall to the bottom of the bowl, then use a slotted spoon to scoop out the floating leeks.Start to finish: 45 minutes
3 pounds Yukon gold potatoes, peeled and cut into chunks
3 tablespoons unsalted butter
3 cups thinly sliced and cleaned leeks
1/2 cup chicken stock or broth
1/2 cup half-and-half
3 tablespoons chopped fresh chives
Place potatoes in a large stockpot. Add water to cover by 1 inch. Set over high heat and bring to a boil. Cook until tender, about 20 minutes.
While potatoes cook, prepare leeks. In a large skillet over medium-high heat, melt butter. Add leeks and broth and cover. Bring to a simmer, then reduce heat to maintain temperature and cook, stirring occasionally, until leeks are extremely tender, about 30 minutes.
When potatoes are cooked, drain and return to pot. Add half-and-half, then mash until smooth. Season with salt, then stir in melted leeks — along with any liquid in pan — and chives.
Nutrition information per serving: 210 calories; 50 calories from fat (24 percent of total calories); 6 g fat (4 g saturated; 0 g trans fats); 15 mg cholesterol; 37 g carbohydrate; 3 g fiber; 3 g sugar; 5 g protein; 140 mg sodium.