- Half and Half
- Leek (white and light green part only)
- Russet potatoes
- unsalted butter
- White Pepper
- Melt 2 tbsp of the butter in a 10-inch nonstick skillet over medium heat. Add the onion, leek, and sugar
- Meanwhile, combine the potatoes in a large saucepan with enough cold water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes are tender, about 14-15 minutes. Drain
- While the potatoes cook, combine the remaining 5 tbsp butter and half and half in a small saucepan over medium-high heat. Cook until the butter is melted. Pour into the potatoes and mash. Stir in onion mixture, salt, and pepper.