lbs. Yokon Gold potatoes,peeled,cut in 2" pices,8 cups
leeks,white and light green parts only,halved lengthwise
/ tsp. salt
c. half and half
cont.(8 oz.) sour cream
c. chopped fresh chives
Boil potatoes until tender. Meanwhile,cut 1 leek piece in half lengthwise;cut one half piece into thin matchsticks. In non-stick skillet,melt 2 Tbsp. butter over med. heat. Add leek matchsticks;cook,stirring often until crisp and golden,1-2 mins. Using slotted spoon,transfer to paper towels. Cut remaining leek pieces crosswise into 1"wide chunks. In same skillet,melt remaing butter over med heat. Add leek chu8nks,salt and cayenne;cook,stirring often,until leeks are tender,7-8 mins. Add half and half;heat through. Remove from heat;stir in sour cream. Return drained potatoes to pot;mash. Stir in cream mixture,scallions and chives. Transfer to serving dish. Garnich with frizzled leeks.