Instructions: Boil the potatoes until tender. Heat 1/2 T butter in a skillet and cook the leeks for 5 - 7 minutes, until tender and golden. Set aside. In a large skillet, over moderate heat, cook the mushrooms in the remaining tablespoon of butter until they begin to render their juices. Turn up the heat and continue cooking until they are almost dry. Season with salt and pepper. Preheat the oven to 350. When the potatoes are tender, drain, peel, and return them to the pot. Toss over low heat to dry, then put them through a ricer into a mixer bowl. Beat in the softened butter, buttermilk, and salt and pepper to taste. Spread half the potatoes on the bottom of a shallow baking dish. Spread the mushrooms over the potatoes and the leeks over the mushrooms. Spread with 1 cup of sour cream and cover with the remaining potatoes. Bake, uncovered, for 45 minutes to 1 hour or until browned and bubbling.

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