Melt 2 tablespoons of butter in a pan over medium heat. Add the thinly sliced white and light green leeks, shallots, and minced garlic. Sauté until the ingredients are soft and translucent, about 10 minutes.

While the leeks mixture is cooking, bring a large pot of salted water to a boil. Drop peeled and quartered potatoes into the boiling water.

Cook the potatoes for about 20-25 minutes; remove a potato and test for doneness. A knife should glide easily through the potato when they’re cooked through.

Drain the cooked potatoes and transfer to a large bowl, add the remaining butter to the potatoes to melt while they’re still hot.

Use a hand masher to begin to mash the potatoes and incorporate the melting butter. After butter is melted add in the whole milk and sour cream.

Mash until you reach your desired texture and then fold in the sautéed leek, shallot and garlic mixture. Season with salt and pepper to taste.

**Tip: To get fluffy mashed potatoes, use either a potato ricer or a hand masher. I prefer a few bites of non-mashed bits in my potato for texture, so a hand masher has always been my preference. A potato ricer will give you a smoother textured mashed potato. Don’t use a blender or food processor to mash the potatoes though; they’ll end up gluey!