Mashed Potatoes with Carrots & Leeks

1 leek (white and pale green parts only), rinsed well, coarsely chopped

1 1/2 lb potatoes, cut into 2-inch pieces

2 carrots, cut into 1/2-inch chunks

1/2 stick (1/4 cup) unsalted butter

3/4 cup whole milk

3/4 teaspoon salt

1/4 teaspoon black pepper

Cover potatoes with cold water in a 3-qt saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 min. Drain and return to saucepan. While potatoes are simmering, cook carrots in a 1-qt saucepan of boiling salted water until just tender, 5-6 min., then drain. Cook leek in butter in a med. skillet over moderately low heat, stirring occasionally, until very tender, about 6 min. Add milk, salt, and pepper and simmer, stirring, 2 min. Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.

Adapted from Gourmet, Feb. 2004.