- Simmer all ingredients in a large dutch oven on high heat with a lid for 1.5hrs or until tender in a 350* oven.
- Peel potatoes cut in half
- Cover with water & bring to boil then turn down medium/high. Cover & simmer until fork tender
- While potatoes are cooking reduce cream over medium heat
- Sautee leeks in ½ c butter until tender
- Blend half of cream with leeks, hold back remaining cream
- Mash potatoes, add everything & season to your liking
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