• 1 lb. potatoes, peeled, quartered lengthwise, and sliced
• 1 lb leeks, cleaned and freshly sliced
• 1 sprig fresh mint
• 3 Tablespoon unsalted butter
• 2 quarts boiling water
• Salt

Bring salted water to a boil and add vegetables and mint. Cover and cook at a light boil for 30 to 40 minutes until the potatoes begin to cook apart (or until they can be easily crushed against the side of the pan with a wooden spoon.) Remove mint sprig. Add butter just before of serving. Serve with a sweet baguette and a Riesling or dry Chenin Blanc.