Place the potatoes in a saucepan, cover with water and season with salt. Bring to a boil over medium heat, then reduce the heat to medium-low and cook until the potatoes are tender. Remove from the water and cool completely. Peel and coarsely grate the potatoes. Melt the butter in a large nonstick skillet over medium heat. Add the leeks and season with salt and white pepper. Cook, stirring, for 2 minutes. Add the potatoes and mix well. Using the back of a wooden spoon, press the potato mixture firmly into the pan. Reduce the heat to low and cook until the potatoes are crispy and golden brown. Using a spatula, flip the potato cake and cook the other side. **Add more butter if needed. Remove from the pan and slice into individual servings.
Yield: 4 servings