3 lbs potatoes, quartered
1 cup chopped green onions
1/4 cup chopped leek
1-1/2 cup milk
1/4 cup butter, cut in small pieces
1/2 teaspoon salt
1/4 teaspoon pepper
In large saucepan, pour enough cold water over potatoes to cover. Bring to boil over medium-high heat; cook, covered for 20 to 25 minutes or until potatoes are tender. Do Not Overcook.
Meanwhile, in small saucepan, combine 3/4 cup of the green onions, leek and milk; cook for 15 minutes or until softened. Remove from heat and set aside.
Drain potatoes and shake over low heat for 1 to 2 minutes to evaporate excess moisture; mash. Beat in butter and enough of the hot milk mixture to make creamy potatoes. Add pepper and salt. Transfer to heated serving bowl. Garnish with remaining green onion.
Makes about servings.