Adapted from
Serves 3 or double the recipe to serve 6

This recipe calls for large leeks but I don’t see why you can’t use the baby ones. I have approximated the amount for you, but you also can add the leeks to your own taste.

2 pounds red potatoes, peeled and quartered
1 teaspoon salt, divided
1 to 2 large leeks, or about 10 to 15 baby leeks
1 tablespoon butter
1/4 cup butter
1/2 teaspoon ground white pepper
1/4 to 1/3 cup milk
1-1/2 tablespoons buttermilk (you can use regular milk)

Bring potatoes, 1/2 teaspoon salt and water to a boil in a largish pot. Boil for about 15 to 20 minutes or until the potatoes are tender. Drain the potatoes and keep warm.  In the meantime prep your leeks by removing the outer leaves and the tops. This will be extremely minimal with the baby leeks. Thinly slice your leeks, rinse well and drain. Melt 1 tablespoon butter in a large skillet over medium-high heat; add leeks, and saute 5 minutes but do not brown them. Mash your potatoes, stir in remaining 1/2 teaspoon salt, 1/2 cup butter, and next 3 ingredients until blended. Stir in leeks and serve.