Peel and dice the potatoes. Once done, wash them under running water to eliminate the excess starch; this is an important step as it will help make the mash fluffy.

Chop the darker green part of the leeks in one-inch roundels. Separate the pieces and wash under running water to clean and remove the dirt that may be between the leaves.

Do the same for the lighter part of the leeks, but cut them in thin slices instead. Keep them separate, as these will be needed for caramelizing.

Add the peeled and cut potatoes, chopped leeks, and salt to a large saucepan and cover it with cold water.

Bring the water to a boil on medium high heat and cook until the potatoes are fork tender.

Drain the cooked leeks and potatoes and set them aside.

Heat the olive oil on medium heat, and once warm, add the thinly sliced leeks to it.

Cook the leeks until they turn golden brown, stirring frequently to avoid overcooking them. Be mindful not to overcook the leeks, as they may become bitter.

Once ready, add the boiled potatoes and leeks to the caramelized ones and mix well.

Next, using a potato masher [or ricer], roughly mash the potatoes to your desired consistency.

Finally, taste for seasoning, and if needed, add more salt.

Serve immediately with your favorite main course, or pair it with something different, like this delicious German Goulash!