Instructions: Cut leeks lengthwise and thinly slice crosswise. Melt butter in heavy large saucepan over medium heat. Add leeks; saute until just beginning to color, about 15 minutes. Add potatoes and water. Season with salt. Increase heat to high; bring to a boil. Cover; boil until potatoes are tender, about 20 minutes. Uncover, boil until almost all the liquid evaporates, about 5 minutes.

Mash potatoes coarsely; mix in sour cream. Season with salt and pepper.

Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.

Transfer to a large bowl.

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