"Super-rich, creamy mashed potatoes at their most decadent. No dieters allowed!"
- Melt 2 tablespoons of the butter in a 10-inch nonstick skillet over medium heat. Add the onion, leek, and sugar; cook, stirring occasionally, until golden, about 14-15 minutes. Remove from the heat.
- Meanwhile, combine the potatoes in a large saucepan with enough cold water to cover by 2-inches. Bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes are tender, about 14-15 minutes. Drain; return potatoes to the saucepan.
- While the potatoes cook, combine the remaining 5 tablespoons butter and half and half in a small saucepan over medium-high heat. Cook until the butter is melted. Pour into the potatoes and mash. Stir in onion mixture, salt, and pepper.