Ingredients

• 3 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch cubes
• 2 pounds ripe pears, peeled, cored, cut into 1/2-inch cubes
• 8 tablespoons pareve margarine, room temperature
• 2 cups sliced leeks (white and pale green parts only; about 2 large)

Instructions

1. Brush 13x9x2-inch glass baking dish with margarine. Steam half of potatoes and pears until very tender, about 15 minutes. Transfer to large bowl; cover to keep warm. Repeat steaming with remaining potatoes and pears. Empty pot. Return all potatoes and pears to pot. Add 6 tablespoons margarine; mash mixture well. Season with salt and pepper.
2. Melt 2 tablespoons margarine in large skillet. Add leeks; sauté until crisp-tender, about 5 minutes. Mix half of leeks into potato mixture; transfer to prepared dish. Top with remaining leeks. (Can be made 1 day ahead. Cover; chill. Rewarm uncovered in 350°F oven 25 minutes.)