Nif'S Buttermilk Mashed Potatoes With Sauteed Leeks - cooking recipe

Ingredients

2 lbs potatoes, peeled and cubed (2-inch - 3-inch cubes)
2 tablespoons olive oil
2 cups leeks, whites and light greens, cut into 1/4-inch slices and rinsed
1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary, minced
1 cup fat-free buttermilk, slightly warmed
sea salt & freshly ground black pepper

Preparation

Boil potatoes in salted water until fork tender.
Meanwhile, saute leeks in olive oil over medium heat in a nonstick pan until slightly golden, about 4 minutes. Add rosemary and stir for an additional minute or so - until you can smell it).
Strain the potatoes when they are tender but do not rinse. Add buttermilk and mash or use a hand blender on low (never high!) to mash them. Add most of the leek mixture and salt and pepper to taste ~ important!
Scoop into a serving dish and sprinkle reserved leek mixture on top.