3 pounds Baking potatoes, whole with skin
3 Leeks, white part of stem only, thinly sliced
1 large Yellow onion, thinly sliced
1 bunch Green onion, with some green, thinly sliced
1/4 cup Shallots, thinly sliced
1 stick Butter
1 tsp Salt
1/2 tsp Black pepper
1/4 tsp Cayenne pepper
1 cup Milk
6 tbsp Unsalted butter, softened
Salt & pepper, to taste
8 oz Gorgonzola cheese, crumbled
Place potatoes in a medium pot and cover with cold water. Bring to a boil, heat to simmer.
Add a generous pinch of salt and continue to simmer until potatoes are fork tender, about 20 minutes.
Meanwhile, melt butter in a large skillet over medium high heat. Add leeks, yellow onions, green onions, and shallots. Saute for about 10 minutes until limp.
Add peppers and salt. Reduce heat to medium and cook for about 20 more minutes until lightly browned and caramelized. Set aside.
When potatoes are done, drain and return potatoes to pot to dry slightly. Run potatoes through food mill or potato ricer into pot. Heat milk in saucepan. Add hot milk to potatoes, over heat, until smooth. Add butter and heat until finely textured and fluffy. Off heat, add caramelized onions, gorgonzola cheese and salt and pepper to taste.