Shelly's Recipe

MASHED POTATOES WITH MUSHROOMS AND LEEKS

Category: Potatoes

6 large russet potatoes, peeled, cooked and mashed
1/2 cups butter
3 leeks, carefully cleaned and thinly sliced
2 lbs mushrooms, thinly sliced
Salt and pepper, to taste
1 cup heavy cream

Saute leeks and mushrooms in a few tbsp butter until leeks are soft. Place potatoes in food processor, add remaining butter, salt and pepper and heavy cream. Puree until smooth. Mix in leeks and mushrooms. (Can be make up to 3 days ahead at this point.) Bake at 350, 1 hour or until heated through and golden on top.