Mashed potatoes with fried leeks

Ingredients:

• 1.1 kg potatoes (5-6 medium potatoes), peeled and chopped
• 220 g salted butter, room temperature, cut into pieces
• 2 leeks (white and light green parts), thinly sliced ​​and washed
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 0.5 - 3/4 cup milk, warmed up

Preparation:

1. Place the potatoes in a large saucepan and cover with water to a depth of 2.5 cm. Season generously with salt and bring to a boil. Reduce the heat to medium-low and simmer for about 15 minutes, until the potatoes are very tender but still flaky.
2. Meanwhile, melt 4 tablespoons (60 g) butter in a large skillet over medium heat. Add the leeks, thyme, and rosemary. Cook, stirring occasionally, for 12–15 minutes, until the leeks are tender. Season with salt and pepper and set aside.
3. Drain the potatoes and return the pan to low heat; cook until the excess water has evaporated, about 2 minutes. Add the remaining 165g butter, reserving 1 tablespoon for serving, and mash the potatoes with a potato masher until smooth and the butter has completely melted. Gradually whisk in 1/2 cup milk and 1/2 teaspoon salt until creamy, adding up to 1/4 cup more milk as needed. Season with salt and pepper and stir in the fried leeks.
4. Transfer the potatoes to a bowl, top with the reserved butter and serve.