Make the leeks:

• Trim the root end of the leek and cut off the dark green leaves (keep the pale green part of the leek).  Cut leeks in half lengthwise and run under water to get rid of any dirt in the layers.  See video.
• Slice leeks.
• Bring a pot/pan to medium heat and add 1 1/2 Tbsp  butter.  Add sliced leeks, cover, and cook ~ 4 minutes (stirring occasionally), or until leeks are starting to get translucent but still retain some color.  Reduce heat if butter or leeks starts to brown.  
• Remove leeks from pan and set aside.

Make The Mashed Carrots:

• Trim the stem end off the carrots and peel.  Cut in ~ 1/2" chunks and set aside.
• In same pan, add carrots and enough water to barely cover.  Bring to a boil, reduce heat, and simmer ~ 15-20 minutes or until carrots are tender.  
• Drain water and return carrots to pan.  Add remaining 2 1/2 Tbsp butter to melt and mash carrots with a potato masher.  
• Add more butter if desired and add salt and pepper to taste.
• Top mashed carrots with cooked leeks.  Happy Eating!  Beckie