You can use Russets for this, but a red or white potato may be a better choice as they should give a creamier texture.
Ingredients:
4 cups peeled & sliced potatoes
3 cups thinly sliced leeks
2 qt. water
1 Tbsp salt
⅓ cup heavy cream
1 Tbsp butter, softened
2 Tbsp parsley
1 Tbsp chives
Simmer vegetables, water and salt together 50 minutes. Use potato masher to mash vegetables, or for a smother texture use a blender or a China cap. Season. Just before serving, reheat to simmer and remove from heat. Stir in cream by spoonfuls and beat in the butter. Serve with sprinkling of parsley and chives over the top. Serves 6-8.
NOTES:
If you're not in the vegetarian mode, replace up to 1 qt. of the water with a low salt chicken broth. If you like leeks you can increase the amount by quite a bit . I've gone as far as 6 cups and really enjoyed the result. I've also replaced the cream with a cup of half-and-half with good results. It's not as sensuous, but you can down an extra bowl without feeling quite as guilty.