Peel and quarter the potatoes.
Prepare the leeks by removing the green portions, reserving for another
use if desired. Cut down the center lengthwise and wash thoroughly.
Chop the white portions finely and sauté lightly with the chopped
shallots in half the butter for 5-7 minutes. Add 1 quart of water
or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes,
and simmer 20-25 minutes.
Remove potatoes and leeks to a small bowl, reserving using a potato
masher, mash to a puree in return the puree to the cooking water.
Stir in the milk, cream, and remaining butter, reheating one minute
if needed. Season to taste with salt and pepper. Garnish with parsley
and croutons.
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