3 lbs potatoes, quartered
1 cup chopped green onions
1/4 cup chopped leek
1-1/2 cup milk
1/4 cup butter, cut in small pieces
1/2 teaspoon salt
1/4 teaspoon pepper

In large saucepan, pour enough cold water over potatoes to cover. Bring to boil over medium-high heat; cook, covered for 20 to 25 minutes or until potatoes are tender. Do Not Overcook.

Meanwhile, in small saucepan, combine 3/4 cup of the green onions, leek and milk; cook for 15 minutes or until softened. Remove from heat and set aside.

Drain potatoes and shake over low heat for 1 to 2 minutes to evaporate excess moisture; mash. Beat in butter and enough of the hot milk mixture to make creamy potatoes. Add pepper and salt. Transfer to heated serving bowl. Garnish with remaining green onion.