In a large heavy skillet cook the leeks in 4 tbsp. of the butter, covered, over mod. heat, stirring occasionally, for 8 to 10 min. or until tender.Keep warm.In a kettle combine the potatoes,(peeled and cut into 1-inch pieces),garlic and enough water to cover the potatoes by 1 inch, bring to a boil and simmer for 10 to 15 min. or until tender. Drain the potatoes and garlic in a large colander, return potatoes to the kettle,reserving garlic, and cook them over mod. heat,shaking the kettle, for 30 sec. to let excess liquid evap.. Peel the reserved garlic, force the garlic and potatoes through a ricer or the med. disc of a food mill into a bowl; stir in the remaining butter,leeks,milk and salt and pepper to taste.

Serves 6 to 8.