Clean the leek, rinse thoroughly and cut into 2 cm thick slices. Cook in salted water for 15 minutes. Cook the peeled potatoes, cool them a bit and press them through a potato press.
Bring me and butter to a boil in a saucepan and add to the potato mixture. Season to taste. Stir until the mash is fluffy. Fold in the leeks at the end.
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